Brown Butter Sandwich Cookies
Melt in your mouth brown butter cookies filled with a thick pineapple jam.
Ingredients
Brown Butter Cookies
- 130 grams unsalted butter
- 50 grams icing sugar
- 1/8 tsp table salt
- 1 egg yolk
- 1 tsp vanilla extract
- 100 grams all-purpose flour
- 10 grams cornstarch
Pineapple Jam
- 2 400ml cans crushed pineapple
- 60 grams granulated sugar
Instructions
- Brown the butter. In a small saucepan, cook the butter over medium heat, stirring occasionally. The butter will melt, bubble loudly, then foam and go quiet. When the top is foamy, take the brown butter off the heat and transfer to a bowl. Cool in the fridge or freezer for 1-2 hours, stirring occasionally so it cools evenly, until solid and opaque.
- While the butter is cooling, prepare the pineapple jam. Strain the 2 cans of pineapple.
- Blend the strained pineapple and sugar until smooth.
- In a medium saucepan, cook the pineapple and sugar over medium heat until thick and darkened in colour. It should be around 140°F when done. Set aside.
- Once the butter is cool, in a large bowl, mix butter with sugar and salt until smooth.
- Mix in egg yolk and vanilla.
- Mix in flour and cornstarch until just combined.
- Wrap the dough in plastic wrap and chill for 1 hour.
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Unwrap the dough. Roll between 2 large rectangles of parchment paper to 1/8 inch or 3 cm.
- Cut out circles 2.75 inch (7 cm) in diameter. Cut a 1.5 inch (4 cm) circle inside each one to create a hole to expose the filling if desired. You can reroll the dough as needed, but cut the circles close together to avoid rerolling frequently.
- Transfer the cookies gently to the parchment lined baking sheet, leaving around 1 inch or 2.5 cm between each cookie.
- Bake for 8-10 minutes, until the cookies look matte and dry, and smell fragrant.
- Cool the cookies. Fill every 2 cookies with around 1 tbsp of jam.