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- 3/4 cup butter
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 recipe Browned Butter Filling
1. For browned butter, in small saucepan melt butter over medium heat. Reduce heat; cook until butter is light brown (12 minutes). Remove from heat; pour in large bowl. Chill 1-1/2 hours or freeze 45 minutes.
2. Preheat oven to 375 degrees F. Set aside 4 teaspoons browned butter. Beat remaining 2/3 cup butter on medium to high 30 seconds. Add granulated sugar, baking powder, and salt; beat to combine, scraping bowl. Beat in egg, milk, and 1 teaspoon vanilla. Beat in as much flour as you can; stir in remaining. Divide dough in half. On floured surface, roll half the dough at a time to 1/8-inch thickness; using 2-1/2-inch stars, cut out dough. Use small star cutter to cut out centers of half of large stars. Place 1 inch apart on ungreased cookie sheets. Bake 7 to 8 minutes or until edges are firm. Cool on wire rack. Spread filling, top with cutout cookie. Makes 18 sandwich cookies.
- Store in airtight container in refrigerator up to to 3 days.
- Nutrition facts are given per sandwich cookie.
- 4 teaspoons reserved browned butter
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Milk
- Red or green food coloring
1. In bowl beat browned butter 30 seconds; beat in vanilla and powdered sugar. If needed, add milk, 1 teaspoon at a time, to make spreadable. Tint with red or green food coloring.
- Servings Per Recipe 18,
- cal. (kcal) 209,
- Fat, total (g) 8,
- chol. (mg) 32,
- sat. fat (g) 5,
- carb. (g) 32,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 0,
- pro. (g) 1,
- vit. A (RE) 52,
- vit. C (mg) 0,
- sodium (mg) 105,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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