Sunday, 6 January 2013

Brown Butter Maple Spritz

Brown Butter Maple Spritz

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
  • 1Egg
  • 2Egg yolks
  • 21/4C Unsifted all-purpose flour
  • 1/2C Pure maple syrup
  • Milk (or whipping cream,) -ifnecessary

  1. To brown the butter, melt butter in a small, heavy sauce pan over low heat. 
  2. When fully melted, increase heat to medium and cook,stirring constantly, until the butter turns a medium brown and smells nutty.
  3. Measure out 1cup to use for cookies and reserve the rest for the filling. 
  4. Refrigerate until firm but not solid, about 30 minutes.
  5. For cookies, heat oven to 325 degrees. Have ready a cookie press and ungreased baking sheet(s).
  6. Beat the1 cup brown butter, 1/2 cup of the confectioners' sugar, vanilla and salt in large bowl of electric mixer until creamy. 
  7. Add egg and egg yolks and mix to combine. Stop mixer and add flour;mix on low speed just until flour disappears.
  8. Transfer dough to a cookie press and press onto baking sheet in desired shapes, spacing them 11/2 inches apart. 
  9. Bake until set,16 to 18 minutes. Transfer to a wire rack to cool.
  10. For filling, cook maple syrup in a heavy 2-quart sauce pan over high heat for 5 minutes. 
  11. 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.
  12. 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.
  13. Assemble cookies by spreading about1/2 teaspoon filling on the flat side of half the cookies. 
  14. Sandwich with another cookie.

Photo by Joelk75

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