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Name: Brown Butter Maple Spritz
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 30
Cuisine: American
Ingredients: 2 ts Pure vanilla extract; Milk or whipping cream, if; 1 1/4 ts Salt; 1/2 c Pure maple syrup; 2 1/4 c Unsifted all-purpose flour; 1 1/4 c Unsalted butter; 2 Egg yolks; 1 Egg

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INGREDIENTS

2 ts Pure vanilla extract
Milk or whipping cream, if
1 1/4 ts Salt
1/2 c Pure maple syrup
2 1/4 c Unsifted all-purpose flour
1 1/4 c Unsalted butter
2 Egg yolks
1 Egg

Servings

INSTRUCTIONS

1. To brown the butter, melt butter in a small, heavy saucepan 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 1 cup to use for cookies and reserve the rest for the filling. Refrigerate until firm but not solid, about 30 minutes. 2. For cookies, heat oven to 325 degrees. Have ready a cookie press and ungreased baking sheet(s). 3. Beat the 1 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. 4. Transfer dough to a cookie press and press onto baking sheet in desired shapes, spacing them 1 1/2 inches apart. Bake until set, 16 to 18 minutes. Transfer to a wire rack to cool. 5. For filling, cook maple syrup in a heavy 2-quart saucepan over high heat for 5 minutes. Cool to lukewarm then stir in remaining 1/2 cup 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. 6. Assemble cookies by spreading about 1/2 teaspoon filling on the flat side of half the cookies. Sandwich with another cookie. Second-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Sarah Frudden of Chicago Posted to MM-Recipes Digest V4 #1 by "Pat Mitchell" on Dec 12, 1998

NOTES

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Brown Butter Maple Spritz

2 ts Pure vanilla extract
 Milk or whipping cream, if
1 1/4 ts Salt
1/2 c Pure maple syrup
2 1/4 c Unsifted all-purpose flour
1 1/4 c Unsalted butter
2 Egg yolks
1 Egg

1. To brown the butter, melt butter in a small, heavy saucepan 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 1 cup to use for cookies and reserve the rest for  the filling. Refrigerate until firm but not solid, about 30 minutes.    2. For cookies, heat oven to 325 degrees. Have ready a cookie press  and ungreased baking sheet(s).    3. Beat the 1 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.    4. Transfer dough to a cookie press and press onto baking sheet in  desired shapes, spacing them 1 1/2 inches apart. Bake until set, 16  to 18 minutes. Transfer to a wire rack to cool.    5. For filling, cook maple syrup in a heavy 2-quart saucepan over  high heat for 5 minutes. Cool to lukewarm then stir in remaining 1/2  cup 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.    6. Assemble cookies by spreading about  1/2 teaspoon filling on the  flat side of half the cookies. Sandwich with another cookie.    Second-place winner in the 1995 Chicago Tribune Holiday Cookie  Contest: by Sarah  Frudden of Chicago    Posted to MM-Recipes Digest V4 #1 by "Pat Mitchell"  <pattm@execpc.com> on Dec 12, 1998

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Nutrition

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Serving Size: 1 Serving (33g)
Recipe Makes: 30 Servings

Calories: 141
Calories from Fat: 93 (66%)

Amt Per Serving		% DV

	Total Fat 10.3g	14 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.7g
Cholesterol 139.3mg		43 %
Sodium 8.4mg		0 %
Potassium 34.6mg		1 %
Total Carbohydrate 9.5g		3 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 9.2g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 141

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