1995 2nd Place: Brown Butter Maple Spritz
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1995 2nd Place: Brown Butter Maple Spritz
  Butter    Maple    Cookies    Holiday  
Last updated 6/12/2012 12:41:31 AM. Recipe ID 328. Report a problem with this recipe.
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      Title: 1995 2nd place: brown butter maple spritz
 Categories: Cookies, Holiday
      Yield: 30 Servings
 
  1 1/4 c  Unsalted butter
      1 c  Confectioners' sugar
      2 ts Pure vanilla extract
  1 1/4 ts Salt
      1    Egg
      2    Egg yolks
  2 1/4 c  Unsifted all-purpose flour
    1/2 c  Pure maple syrup
           Milk or whipping cream,
           -if necessary
 
   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.
  




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Recipe ID 328 (Apr 03, 2005)

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