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Maple Cream Sandwich Cookies
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1 cup butter
3/4 cup packed brown sugar
1 egg yolk
2-1/4 cups, sifted
2 tbl. butter
1-1/4 cups sifted confectioners' sugar
1/2 tsp. vanilla extract
4 tbl. heavy cream
Cream 1 cup butter. Gradually add brown sugar, creaming well. Add egg yolk and blend. Add flour, stirring until the mixture forms a dough. Chill slightly for easier handling. Roll dough into small balls, about the size of a marble. Place on an ungreased baking sheet and flatten to 1/8 inch thickness with the palm of the hand. Press with fork in one direction to make a design.
Bake at 325* for 9 to 12 minutes until cookies just begin to brown very lightly. Remove from sheet while warm. Place flat sides of two cookies together with frosting, sandwich-style.
To Make Browned Butter Frosting:
Brown 2 tablespoons butter slightly in saucepan. Remove from heat and blend in 1-1/4 cups sifted confectioners' sugar. Gradually add 1/2 teaspoon vanilla and 4 to 5 teaspoons cream until it becomes a spreading consistency.
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