Esta es una exhibición prevé de cómo se va ver la receta de '1995 2nd Place: Brown Butter Maple Spritz' imprimido.

• Click here to print
• o regresate de nuevo a 1995 2nd Place: Brown Butter Maple Spritz.

Receta 1995 2nd Place: Brown Butter Maple Spritz

by Global Cookbook

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.

© 2025 CookEatShare