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Browned Butter Cream Sandwich Cookies

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“A browned butter filling gives a wonderful flavor to these slice and bake pecan cookies. Preparation time reflects chill time.”
READY IN:
4hrs 7mins
YIELD:
3 1/2 dozen sandwich cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine 1 cup butter and brown sugar in large mixer bowl.
  2. Beat at medium speed, scraping bowl often, until creamy.
  3. Add egg yolks and vanilla; continue beating until well mixed.
  4. Add flour, pecans and salt.
  5. Reduce speed to low; beat until dough forms a ball.
  6. Divide dough in half; shape each half into 10-inch long roll (about 1 1/2 inches in diameter).
  7. Wrap each roll tightly in plastic food wrap.
  8. Refrigerate 3 hours or overnight.
  9. Heat oven to 350°F Unwrap dough; cut each roll with sharp knife into 1/8-inch slices; place 2 inches apart onto ungreased cookie sheets.
  10. Bake for 7 to 9 minutes or until edges are lightly browned.
  11. Let stand 1 minute; remove from cookie sheets.
  12. Cool completely.
  13. Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, until butter just starts to brown (5 to 6 minutes).
  14. (Butter will bubble and foam. WATCH CLOSELY.) Immediately remove from heat.
  15. Cool 5 minutes.
  16. Stir in powdered sugar, vanilla and enough half& half for desired spreading consistency.
  17. Spread 1 level teaspoonful filling on flat-side of 1 cookie; top with second cookie, flat-side down.
  18. Squeeze together gently.
  19. Repeat with remaining cookies.
  20. *Substitutewhipping cream.
  21. TIP: If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter.
  22. Continue beating until dough forms a ball (2 to 3 minutes).
  23. TIP: Rather than making sandwich cookies simply frost each cookie with about 1/2 teaspoonful filling mixture.

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