Browned Butter Cream Sandwich Cookies - butter

Method

• Combine 1 cup butter and brown sugar in bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add egg yolks and vanilla; continue beating until well mixed.
• Add flour, pecans and salt; beat at low speed until dough forms a ball.
• Divide dough in half; shape each half into 10-inch long log (about 1 1/2 inches in diameter).
• Wrap each log tightly in plastic food wrap.
• Refrigerate 3 hours or overnight.
• Heat oven to 350F.
• Cut each log into 1/8-inch slices with sharp knife; place 2 inches apart onto ungreased cookie sheets.
• Bake 7-9 minutes or until edges are lightly browned.
• Cool 1 minute on cookie sheet; remove to cooling rack.
• Cool completely.
• Melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, 5-6 minutes or until butter just starts to brown.
• (Butter will bubble and foam.
• Watch closely.)
• Immediately remove from heat.
• Cool 5 minutes.
• Stir in powdered sugar, vanilla and enough half & half for desired spreading consistency.
• Spread 1 level teaspoon filling on bottom-side of 1 cookie; top with second cookie, bottom-side down.
• Squeeze together gently.
• Repeat with remaining cookies.