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3/4
cup butter
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3/4
cup granulated sugar
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1
teaspoon baking powder
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1/4
teaspoon salt
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1
egg
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1
tablespoon milk
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1
teaspoon vanilla
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2
cups all-purpose flour
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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.
- Storage Store in airtight container in refrigerator up to to 3 days.
- Note Nutrition facts are given per sandwich cookie.
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4
teaspoons reserved browned butter
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1
teaspoon vanilla
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2
cups powdered sugar
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Milk
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Red or green food coloring
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,
- Calories 209,
- Protein (gm) 1,
- Carbohydrate (gm) 32,
- Fat, total (gm) 8,
- Cholesterol (mg) 32,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 2,
- Vitamin A (RE) 52,
- Sodium (mg) 105,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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