1995 2nd Place: Brown Butter Maple Spritz
Author/Submitted by: Sarah Frudden of Chicago,
1995 Chicago Tribune Holiday Cookie Contest
Milk or whipping cream,
For cookies, heat oven to 325 degrees. Have ready a cookie press and ungreased baking sheet(s).
Beat the 1 cup brown butter, 1/2 cup of the confectioner's 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 1 1/2 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 saucepan over high heat for 5 minutes. Cool to lukewarm then stir in remaining 1/2 cup confectioner's 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 about 1/2 teaspoon filling on the flat side of half the cookies. Sandwich with another cookie.
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.
Second-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Sarah Frudden of Chicago.