* Exported from BigOven *

1995 2nd Place: Brown Butter Maple Spritz

Recipe By :
Serving Size :30
Cuisine :
Main Ingred. :
Categories :Bars and Cookies Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 1/4 Cup Unsalted butter
1 c Confectioners' sugar
2 ts Pure vanilla extract
1 1/4 Teaspoon Salt
1 Egg
2 Egg yolks
2 1/4 Cup 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.
Second-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by
Sarah Frudden of Chicago From: Fred Ball Date: 27 Feb 99


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Now on Sale for $29.95
"MOMPEAGRAM" > wrote in message
news:1102982446.701927b7ac37a13fe63c823992e03020@t eranews...
> * Exported from BigOven *
>
> 1995 2nd Place: Brown Butter Maple Spritz
>
> Recipe By :
> Serving Size :30
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 1 1/4 Cup Unsalted butter
> 1 c Confectioners' sugar
> 2 ts Pure vanilla extract
> 1 1/4 Teaspoon Salt
> 1 Egg
> 2 Egg yolks
> 2 1/4 Cup 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. Second-place winner in the 1995
> Chicago Tribune Holiday Cookie Contest: by Sarah Frudden of Chicago
> From: Fred Ball Date: 27 Feb 99
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>

Now on Sale for $29.95
"MOMPEAGRAM" > wrote in message
news:1102982446.701927b7ac37a13fe63c823992e03020@t eranews...
> * Exported from BigOven *
>
> 1995 2nd Place: Brown Butter Maple Spritz
>
> Recipe By :
> Serving Size :30
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 1 1/4 Cup Unsalted butter
> 1 c Confectioners' sugar
> 2 ts Pure vanilla extract
> 1 1/4 Teaspoon Salt
> 1 Egg
> 2 Egg yolks
> 2 1/4 Cup 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. Second-place winner in the 1995
> Chicago Tribune Holiday Cookie Contest: by Sarah Frudden of Chicago
> From: Fred Ball Date: 27 Feb 99
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>