Browned Butter Sandwich Cookies
I love when something happens that’s unexpected but really awesome.
The weekend I made today’s recipe, I had several surprises happen that were really unexpected, but still great. I was in a great mood, I had more time to experiment in the kitchen than I normally do, and so I decided on a random whim to try out something new.
If you’ve been following the blog for a while, you know that I am a staunch browned butter advocate. Regardless of the food, it will improve literally anything that you’re cooking, whether it’s sweet or savory.
Slice and bake cookies are another of those baking recipes that I put in my “You Can’t Mess this Up” category. The dough is very quick and forgiving in putting it together, and after you’ve let it rest in the fridge, all that’s left to do is literally slice, throw the cookies on a sheet and bake them up.
Best of all, it’s also a recipe where you don’t have to bake the batch all at once if you prefer not to. You can leave the log in the fridge or freezer, slice off as many cookies as you want (or don’t want), and save the rest for later.
Having said that, I will throw out a disclaimer in that, you’re going to want to make the whole batch of these because they’re just that good and if you have other people living with you in your house, they’re going to gobble them up and you won’t have enough ready-made for yourself to enjoy.
I can predict this, because it’s pretty much what happened to me.
If I had to describe what they taste like, I’d say they are the best pecan sandie you’ve ever had and didn’t know that you needed in your life. The cookie is delicious enough by itself; it’s crisp and full of nutty, pecan flavor. The filling is what sends them over the top: it’s rich, and full of that delicious, golden flavor that can only come from browned butter.
These disappeared in our house quick. Try ’em out.
Wear a mask. Social distance. Get the vaccine when it’s your turn. Be kind.
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Recipe Adapted from Land O’ Lakes Ingredients For Cookies For Filling Directions For Cookies: 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. 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 for at least 3 hours or preferably overnight. Preheat oven to 350 degrees F. 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. For Filling: 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. Stir in powdered sugar,1/2 teaspoon vanilla and enough half & half for desired spreading consistency.Spread 1 level teaspoon filling on bottom-side of 1 cookie; top with second cookie, bottom-side down. Squeeze together gently. Repeat with remaining cookies.Browned Butter Sandwich Cookies
Sharing at this week’s Fiesta Friday #369.
Sounds yummy. I end up eating the dough before they even make it to baked cookies 🙂
I used to do that all the time as a little kid when my mom wasn’t looking, she was convinced I was going to get sick lol
I’ve never gotten sick from it.
Looks delish!
Thanks Stephanie 😉
A must make!
Yes, they are–please do 😉