Brown Butter Spiced Apple Cake Sandwich Cookies - butter

Method

• 1. In small saucepan on medium high heat, melt butter. Swirl (do not stir!) the butter every so often, until it becomes a darker shade and begins to get a bit foamy. Remove from heat and set aside.
• 2. In large bowl, stir together sugars and all other dry ingredients (flour through oats on the above list).
• 3. In a separate bowl, whisk together egg and vanilla. Slowly add butter to the egg mixture while whisking.
• 4. Stir egg/butter mix into dry ingredients. Stir in apples and pecans.
• 5. Cover and chill for at least 1 hour or over night.
• 6. Using an ice cream scoop, scoop out, level off and place batter 2 inches apart on a parchment lined baking tray.
• 7. Bake in 350°F oven for 15-20 minutes.
• ** To toast pecans: Chop pecan halves into small pieces (about 5mm or 1/8"). Place on cookie sheet and bake for about 5 minutes at 425°F. Another method: In a small, heavy bottomed pan set to high heat, swirl nuts for about 5 minutes or until browned.
• For the Cream Cheese Frosting:
• 1. Whisk together the cream cheese, and butter until thick and completely combined.
• 2. Add in the vanilla and powdered sugar. Cover and chill until needed.
• To assemble your cookie sandwiches, simply put a dollop of chilled frosting onto a chilled cookie and sandwich another cookie right on top. Divine!