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Browned Butter Cream Sandwich Cookies
 
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Ingredients

Cookie

1 cup Land O Lakes® Butter, softened

2/3 cup firmly packed brown sugar

2 large Land O Lakes® Eggs (yolks only)

1/2 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/3 cup finely chopped pecans

1/4 teaspoon salt

Filling

1/4 cup Land O Lakes® Butter

2 cups powdered sugar

1/2 teaspoon vanilla extract

2 to 3 tablespoons Land O Lakes® Half & Half

 *Substitute whipping cream.

How to make

  1. STEP 1

    Combine 1 cup butter and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and 1/2 teaspoon vanilla; continue beating until well mixed. Add flour, pecans and salt; beat at low speed until dough forms a ball.

  2. STEP 2

    Divide dough in half; shape each half into 10-inch-long log (about 1 1/2 inches in diameter). Wrap each log tightly in plastic food wrap. Refrigerate 3 hours or overnight.

  3. STEP 3

    Heat oven to 350°F.

  4. STEP 4

    Cut each log into 1/8-inch slices with sharp knife; place, 2 inches apart, onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

  5. STEP 5

    Melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, 5-6 minutes or until butter just starts to brown. (Butter will bubble and foam. Watch closely.) Immediately remove from heat. Cool 5 minutes.

  6. STEP 6

    Stir in powdered sugar, 1/2 teaspoon vanilla and enough half & half for desired spreading consistency.

  7. STEP 7

    Spread 1 level teaspoon filling on bottom of 1 cookie; top with second cookie, bottom-side down. Squeeze together gently. Repeat with remaining cookies.

Tip #1

If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter. Continue beating until dough forms a ball.

Tip #2

Rather than making sandwich cookies, simply frost each cookie with about 1/2 teaspoon filling mixture.

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