Esta es una exhibición prevé de cómo se va ver la receta de 'Brown Butter Maple Spritz' imprimido.

Receta Brown Butter Maple Spritz
by Global Cookbook

Brown Butter Maple Spritz
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1 1/4 c. Unsalted butter
  • 1 c. Confectioners' sugar
  • 2 tsp Pure vanilla extract
  • 1 1/4 tsp Salt
  • 1 x Egg
  • 2 x Egg yolks
  • 2 1/4 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.