Browning the butter adds a deep, nutty aroma to the filling.
- Portion size 30 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Brown Butter Filling:
Method
In large bowl, beat butter with sugar until fluffy; beat in egg and molasses. In separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt; stir into butter mixture just until combined.
Drop by rounded 1 tsp, 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets; flatten slightly. Bake, 1 sheet at a time, in 350°F (180°C) oven just until edges are firm, 8 to 10 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 3 days.)
Brown Butter Filling: In small saucepan, melt butter over medium heat, swirling pan frequently, until browned and fragrant, about 5 minutes. Remove from heat; cool to room temperature. Whisk in icing sugar and cream until smooth. Spoon or pipe rounded 1 tsp filling onto bottoms of half of the cookies; sandwich with remaining cookies, flat sides down. Refrigerate until set, about 30 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)
Nutritional facts per cookie: about
- Sodium 68 mg
- Sugars 15 g
- Protein 1 g
- Calories 140.0
- Total fat 6 g
- Potassium 68 mg
- Cholesterol 20 mg
- Saturated fat 3 g
- Total carbohydrate 22 g
%RDI
- Iron 4.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 5.0
