---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Brown Butter Maple Spritz (1995 2nd Place)
 Categories: Cookies, Holiday
      Yield: 30 Cookies
 
  1 1/4 c  Unsalted butter
      1 c  Confectioners' sugar
      2 ts Pure vanilla extract
  1 1/4 ts Salt
      1    Egg
      2    Egg yolks
  2 1/4 c  All-purpose flour; unsifted
    1/2 c  Pure maple syrup
           Milk or whipping cream;
           - if necessary
 
  To brown the butter, melt butter in a small, heavy saucepan over
  low heat. When fully melted, increase heat to medium and cook,
  stirring constantly, until the butter turns a medium brown and
  smells nutty. Measure out 1 cup to use for cookies and reserve the
  rest for the filling. Refrigerate until firm but not solid, about
  30 minutes.
  
  For cookies, heat oven to 325 F. Have ready a cookie press and
  ungreased baking sheet(s).
  
  Beat the 1 cup brown butter, 1/2 cup of the confectioners' sugar,
  vanilla, and salt in large bowl of electric mixer until creamy. Add
  egg and egg yolks and mix to combine. Stop mixer and add flour; mix
  on low speed just until flour disappears.
  
  Transfer dough to a cookie press and press onto baking sheet in
  desired shapes, spacing them 1-1/2" apart. Bake until set, 16 to
  18 minutes. Transfer to a wire rack to cool.
  
  For filling, cook maple syrup in a heavy 2 qt saucepan over high
  heat for 5 minutes. Cool to lukewarm then stir in remaining
  1/2 cup confectioners' sugar. Beat the reserved brown butter in a
  food processor or a small bowl of electric mixer until light. Add
  the syrup mixture and beat until smooth. If mixture is too thick,
  add a small amount of milk or cream until it is spreadable.
  
  Assemble cookies by spreading about 1/2 ts filling on the flat side
  of half the cookies. Sandwich with another cookie.
  
  Recipe by Sarah Frudden of Chicago

  Recipe FROM: Chicago Tribune Holiday Cookie Contest
 
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