Browned Butter Cream Sandwich Cookies
These sandwich cookies have a browned butter filling that give them a unique flavor to complement the pecans perfectly.
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Ingredients
Cookie
1 cup Land O Lakes® Butter, softened
2
3 cup firmly packed brown sugar2 large Land O Lakes® Eggs (yolks only)
1
2 teaspoon vanilla extract2 1
2 cups all-purpose flour1
3 cup finely chopped pecans1
4 teaspoon saltFilling
4 cup2 cups powdered sugar
1
2 teaspoon vanilla extract2 to 3 tablespoons Land O Lakes® Half & Half
How to make
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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.
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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.
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STEP 3
Heat oven to 350°F.
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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.
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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.
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STEP 6
Stir in powdered sugar, 1/2 teaspoon vanilla and enough half & half for desired spreading consistency.
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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.
And don't forget to tag us @landolakesktchn.
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