This recipe for Danish Butter Sandwiches is from the book, Maida Heatter’s Cookies.
Author Maida Heatter:
These are crisp, brown-sugar butter cookies sandwiched together with a browned-butter filling.
Cooks&Books&Recipes Featured Cook Janet:
I found myself drawn to Danish Butter Sandwiches, a brown sugar butter cookie that had me at “Browned Butter Filling.” I can’t resist anything with browned butter, so I knew this cookie had to be for me.
The cookie, crisp and rich from butter and egg yolk, was simple and quick to make.
The cookies stand apart on their own, perfect with a cup of tea. But for those moments when only a true sweet will do, the Browned Butter Filling completes the cookie, creating a unique twist on a simply scrumptious filling.
Danish Butter Sandwiches
Featured Recipe From: Maida Heatter's Cookies
Yield: 24 sandwich cookies
- 8 ounces (2 sticks) unsalted butter
- ¾ cup light brown sugar, firmly packed
- 1 egg yolk
- 2¼ cups sifted all-purpose flour
- 2 tablespoons unsalted butter
- 1¼ cups strained or sifted confectioner's sugar
- ½ teaspoon vanilla extract
- About 5 to 6 teaspoons heavy cream
Adjust two racks to divide the oven into thirds and preheat oven to 325°. Line cookie sheets with parchment or foil. In the large mixing bowl of an electric mixer, cream the butter. Add the sugar and beat to mix. Add the egg yolk and beat to mix. On low speed, gradually add the flour, scraping the bowl with a rubber spatula and beating until the mixture holds together.
Place a long piece of wax paper in front of you. Use a slightly rounded teaspoonful of the dough for each cookie, and place the mounds of dough on the wax paper, making 48 mounds.
Roll the mounds between your hands into round balls, and place them 1½ to 2 inches apart on cookie sheets.
With the heel of your hand, or with your fingertips, flatten each mound into a round cookie about Â¼ inch thick.
Have a little extra flour in a cup or on a piece of wax paper. Dip a fork into the flour and then press the back of the tines firmly onto the top of a cookie, forming deep indentations in one direction only. Reflour the fork each time you use it, and make the indentations on all of the cookies.
Bake for 15 to 20 minutes (depending on the thickness of the cookies), reversing the cookie sheets top to bottom and front to back once to ensure even baking. Do not allow the cookies to brownâ€”when done they should be a pale golden color.
With a wide metal spatula, transfer the cookies to racks to cool.
Since these cookies are shaped by hand, they will not all be exactly the same size. They should be matched into even pairs before they are filled.
After matching them, place each pair, open, flat side up, on a long piece of wax paper. Prepare the following filling.
Melt the butter in a small saucepan over moderate heat. Bring it to a boil and let boil until it browns slightly, shaking the pan gently during the last part of heating to prevent the sediment from burning. Remove from the heat when the butter has a rich golden color, and immediately add the sugar, vanilla, and 5 teaspoons of the cream. Stir until completely smooth. If necessary, add another teaspoon or so of the cream to make a thick filling.
Transfer the filling to a small custard cup or bowl for ease in handling.
Place a scant teaspoonful of the filling in the center of a cookie. Repeat with 4 or 5 cookies. Cover each cookie with its matching cookie and, as you do so, press the cookies gently together to spread the filling just to the edges of the sandwich. It is best to hold the cookies in your hands while you do this, and turn the cookies around so that you can see just where the filling is going.
Repeat, filling the remaining cookies, doing about 4 or 5 at a time. While working with the filling, you will find it will thicken and will need to have a few drops of additional cream stirred in. Add only a few drops at a time in order not to make the filling too thin.
Let the sandwiches stand for a few hours for the filling to set.
Note: Without the filling these are delicious plain butter cookies.
© 2011 Maida Heatter
Reprinted with permission from Maida Heatter's Cookies, by Maida Heatter (Andrews McMeel Publishing)