Prep 1 hr
Cook 5 hrs
This is my daughter's recipe which she copied from a magazine. I think she melted semi-sweet chocolate chips for the filling, rather than using the preserves, to make a "milano" style cookie. The recipe specifically states to wait a couple of days before eating because the texture changes and becomes "lovely and melting." Use your imagination for fillings! (I'm thinking almond paste!) These keep so well they would be good to make ahead for holiday gift-giving.
- 1 cup cold unsalted butter, cut into pieces
- 3⁄4 cup sugar
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄8 teaspoon salt, slightly rounded
- 1⁄3 cup fruit preserves (your choice)
- Make Dough:.
- Fill kitchen sink with about 2 inches of cold water.
- Melt butter over moderate heat in a 2-to 3- quart saucepan and cook, stirring, until butter is golden with a nut-like fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.).
- Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes.
- Remove pan from sink and stir in sugar and vanilla.
- Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms.
- Shape into a ball, wrap in plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop.).
- Form and bake cookies:.
- Put oven rack in middle position and preheat oven to 325*.
- Press a piece of dough into bowl of teaspoon, then slide out and place, flat side down, onto ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet.
- Bake cookies until just pale golden, 8 to 15 minutes, cool cookies on the sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.
- Assemble cookies:.
- Heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely.
- Spread the flat side of a cookie with a thin layer of preserves. Sandwich with the flat side of another cookie.
- Continue with remaining cookies, then let stand until set, about 45 minutes.
- Transfer cookies to an airtight container and wait 2 days before eating.
- Cooks notes:.
- Dough can be made 12 hours before baking and chilled, covered. Bring to room temperature to soften slightly before forming cookies, about 30 minutes.
- Cookies keep in an airtight comntainer at room temperature for about 2 weeks.
The texture of this cookie does change in two days or more but the flavor does not â€“ we ate some right after baking, after one day and after two days. Itâ€™s more like a pecan sandie the first day then it gets softer and less crumbly. They are delicious on any day. I made it with blackberry jam and thought they were great as did everyone who tried them. If you donâ€™t want to ruin your pot by sticking it in cold water after itâ€™s been heated just transfer the butter to a bowl set over cold water. We tried to shape them using spoons but gave up â€“ we used a small scoop and flattened them a bit. I will definitely be making these again soon. Also, you really have to make sure the butter is brown as indicated or it will just be a plain butter cookie - the directions are very accurate in what to look for in browning the butter.