One of the most classic and old school recipe would be this easy desserts Brown Butter Maple Spritz. I know many of my friends think that this is a perfect recipe but in my honest I think otherwise. For some reason I think there is just something missing. If you have had this recipe in a different format or with something extra please do share with us what that extra ingredient was and how was it employed in the recipe.
- 11/4C butter,Unsalted
- 1C Confectioners'sugar
- 2t Pure vanilla extract
- 11/4t Salt
- 2Egg yolks
- 21/4C Unsifted all-purpose flour
- 1/2C Pure maple syrup
- Milk (or whipping cream,) -ifnecessary
- To brown the butter, melt butter in a small, heavy sauce pan over low heat.
- When fully melted, increase heat to medium and cook,stirring constantly, until the butter turns a medium brown and smells nutty.
- Measure out 1cup to use for cookies and reserve the rest for the filling.
- Refrigerate until firm but not solid, about 30 minutes.
- For cookies, heat oven to 325 degrees. Have ready a cookie press and ungreased baking sheet(s).
- Beat the1 cup brown butter, 1/2 cup of the confectioners' sugar, vanilla and salt in large bowl of electric mixer until creamy.
- Add egg and egg yolks and mix to combine. Stop mixer and add flour;mix on low speed just until flour disappears.
- Transfer dough to a cookie press and press onto baking sheet in desired shapes, spacing them 11/2 inches apart.
- Bake until set,16 to 18 minutes. Transfer to a wire rack to cool.
- For filling, cook maple syrup in a heavy 2-quart sauce pan over high heat for 5 minutes.
- Cool to luke warm then stir in remaining 1/2cup confectioners'sugar. Beat the reserved brown butter in a food processor or a small bowl of electric mixer until light.
- Add the syrup mixture and beat until smooth. If mixture is too thick,add a small amount of milk or cream until it is spreadable.
- Assemble cookies by spreading about1/2 teaspoon filling on the flat side of half the cookies.
- Sandwich with another cookie.
Photo by Joelk75