Browned Buttercream Sandwich Cookies

Browned Buttercream Sandwich Cookies

Cookies Ingredients:
1 cup butter, softened
2/3 cup firmly packed brown sugar
2 large egg yolks
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup finely chopped pecans
1/4 teaspoon salt

Filling Ingredients:
1/4 cup butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons half-and-half*

Combine 1 cup butter and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla; continue beating until well mixed. Add flour, pecans and salt. Reduce speed to low; beat until dough forms a ball. Divide dough in half; shape each half into 10-inch long roll (about 1 1/2 inches in diameter). Wrap each roll tightly in plastic food wrap. Refrigerate 3 hours or overnight.

Heat oven to 350°F. Unwrap dough; cut each roll with sharp knife into 1/8-inch slices; place 2 inches apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, until butter just starts to brown (5 to 6 minutes). (Butter will bubble and foam. WATCH CLOSELY.) Immediately remove from heat. Cool 5 minutes. Stir in powdered sugar, vanilla and enough half-and-half for desired spreading consistency. Spread 1 level teaspoonful filling on flat-side of 1 cookie; top with second cookie,
flat-side down. Squeeze together gently. Repeat with remaining cookies.

Makes 3 1/2 dozen sandwich cookies.

*Substitute whipping cream.


If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter. Continue beating until dough forms a ball (2 to 3 minutes). Rather than making sandwich cookies simply frost each cookie with about 1/2 teaspoonful filling mixture.