Browned-Butter Sandwich Spritz

1. 1

   In a small heavy saucepan, cook and stir butter over medium heat for 8-10 minutes or until golden brown. Transfer to a small bowl; refrigerate until firm, about 1 hour.

2. 2

   Set aside 2 tablespoons browned butter for filling. In a large bowl, beat 1/2 cup confectioners' sugar and remaining browned butter until smooth. Beat in the egg, yolk and vanilla. Whisk flour and salt; gradually add to creamed mixture and mix well.

3. 3

   Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto parchment paper-lined

4. 4

   . Bake at 375u00b0 for 8-9 minutes or until set (do not brown). Remove to wire racks to cool.

5. 5

   In a small heavy saucepan, bring syrup to a boil. Cool slightly. Whisk in remaining confectioners' sugar until smooth. Beat reserved browned butter until light and fluffy. Beat in syrup mixture until smooth.

6. 6

   Spread 1 teaspoon filling over the bottom of half of the cookies. Top with remaining cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.