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
It is quite feasible to trace the history of written cooking instructions back into history, certainly as far into history as the Egyptians, and quite possibly further than that. Interesting though that is, these, early cook books were just primitive pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians is a series of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. Additionally, he informs us how the Roman cooks made use of many herbs and spices, including some that we all recognise for example basil, rue and asafoetida. As we move on, we find two books published in the 1300s ; one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these are not about the curry that appears on menues today, but rather descriptions of the types of food enjoyed by the rich and powerful of that time. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from the holy lands, including spices such as rosemary and coriander. These new herbs and spices prompted an increase in manuscripts on food, some of which are now in academic collections. During the following few hundred years, the powerful and wealthy strove to lay on the most extravagent banquests, and consequentially chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording the recipes of their peers. By the advent of the 20th century, cookbooks are starting to become popular as a result of better eduction, more spare time and having more money. |
We hope you enjoy this 1995 2nd Place_ Brown Butter Maple Spritz recipe.
