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1.
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To brown the butter, heat butter in a small, heavy saucepan over low heat.
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When fully melted, increase heat to medium and cook, stirring constantly, till the butter turns a medium brown and smells nutty.
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Measure out 1 c. to use for cookies and reserve the rest for the filling.
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Chill till hard but not solid, about 30 min.
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2.
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For cookies, heat oven to 325 degrees.
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Have ready a cookie press and ungreased baking sheet(s).
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3.
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Beat the 1 c. brown butter, 1/2 c. of the confectioners' sugar, vanilla and salt in large bowl of electric mixer till creamy.
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Add in egg and egg yolks and mix to combine.
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Stop mixer and add in flour; mix on low speed just till flour disappears.
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4.
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Transfer dough to a cookie press and press onto baking sheet in desired shapes, spacing them 1 1/2 inches apart.
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Bake till set, 16 to 18 min.
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Transfer to a wire rack to cold.
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5.
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For filling, cook maple syrup in a heavy 2-qt saucepan over high heat for 5 min.
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Cold to lukewarm then stir in remaining 1/2 c. confectioners' sugar.
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Beat the reserved brown butter in a food processor or possibly a small bowl of electric mixer till light.
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Add in the syrup mix and beat till smooth.
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If mix is too thick, add in a small amount of lowfat milk or possibly cream till it is spreadable.
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6.
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Assemble cookies by spreading about 1/2 tsp.
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filling on the flat side of half the cookies.
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Sandwich with another cookie.
