1 1/4 cup unsalted butter
1 cup confectioners' sugar
2 tsp pure vanilla extract
1 1/4 tsp salt
1 egg
2 egg yolks
2 1/4 cup unsifted all-purpose flour
1/2 cup pure maple syrup
1 milk or whipping cream, if necessar, y
Directions
1. To brown the butter, melt butter in a small, heavy saucepan over
low heat. When fully melted, increase heat to medium and cook,
stirring constantly, until the butter turns a medium brown and smells
nutty. Measure out 1 cup to use for cookies and reserve the rest for
the filling. Refrigerate until firm but not solid, about 30 minutes.
2. For cookies, heat oven to 325 degrees. Have ready a cookie press
and ungreased baking sheet(s).
3. Beat the 1 cup brown butter, 1/2 cup of the confectioners' sugar,
vanilla and salt in large bowl of electric mixer until creamy. Add
egg and egg yolks and mix to combine. Stop mixer and add flour; mix
on low speed just until 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 until set, 16
to 18 minutes. Transfer to a wire rack to cool.
5. For filling, cook maple syrup in a heavy 2-quart saucepan over
high heat for 5 minutes. Cool to lukewarm then stir in remaining 1/2
cup confectioners' sugar. Beat the reserved brown butter in a food
processor or a small bowl of electric mixer until light. Add the
syrup mixture and beat until smooth. If mixture is too thick, add a
small amount of milk or cream until it is spreadable.
6. Assemble cookies by spreading about 1/2 teaspoon filling on the
flat side of half the cookies. Sandwich with another cookie.
Second-place winner in the 1995 Chicago Tribune Holiday Cookie
Contest: by Sarah Frudden of Chicago
Servings: 30 servings
1995 2nd Place: Brown Butter Maple Spritz Recipe brought to you by Recipe Ideas
Categories: Beverage; Candy
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into the distant past, at least as far as the early Egyptians, and potentially, even further back. Interesting though that maybe, generally, these ancient cookbooks were just simple hieroglyphic recipes for preparing food.
Progressing into Roman times around 25BC a roman called Apicius created a few scripts describing recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of his times were skilled in the use of many herbs and spices, including some that we all recognise for example bay, fennel and asafoetida. For the next few years, the families of Europe competed with each other to serve the most extravagent meals, and as a consequence, the best chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, verifying, and writing down recipes of the day. The introduction of the TV gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this 1995 2nd Place_ Brown Butter Maple Spritz recipe.
