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Ingredientes
- 11/4 c. Unsalted butter
- 1 c. Confectioners' sugar
- 2 tsp Pure vanilla extract
- 11/4 tsp Salt
- 1 x Egg
- 2 x Egg yolks
- 21/4 c. Unsifted all-purpose flour
- 1/2 c. Pure maple syrup
- Lowfat milk or possibly whipping cream, if necessary
Direcciones
- 1. To brown the butter, heat butter in a small, heavy saucepan over low heat. When fully melted, increase heat to medium and cook, stirring constantly, till the butter turns a medium brown and smells nutty. Measure out 1 c. to use for cookies and reserve the rest for the filling. Chill till hard but not solid, about 30 min.
- 2. For cookies, heat oven to 325 degrees. Have ready a cookie press and ungreased baking sheet(s).
- 3. Beat the 1 c. brown butter, 1/2 c. of the confectioners' sugar, vanilla and salt in large bowl of electric mixer till creamy. Add in egg and egg yolks and mix to combine. Stop mixer and add in flour; mix on low speed just till 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 till set, 16 to 18 min. Transfer to a wire rack to cold.
- 5. For filling, cook maple syrup in a heavy 2-qt saucepan over high heat for 5 min. Cold to lukewarm then stir in remaining 1/2 c. confectioners' sugar. Beat the reserved brown butter in a food processor or possibly a small bowl of electric mixer till light. Add in the syrup mix and beat till smooth. If mix is too thick, add in a small amount of lowfat milk or possibly cream till it is spreadable.
- 6. Assemble cookies by spreading about 1/2 tsp. filling on the flat side of half the cookies. Sandwich with another cookie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 12 servings | |
| Calories 653 | |
| Calories from Fat 379 | 58% |
| Total Fat 43.13g | 54% |
| Saturated Fat 26.93g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 546mg | 23% |
| Potassium 105mg | 3% |
| Total Carbs 60.84g | 16% |
| Dietary Fiber 1.5g | 5% |
| Sugars 18.07g | 12% |
| Protein 6.55g | 10% |
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