The Great Cookie Experiment- Buttercups
I’m leery of homemade sandwich cookies. This is because they taste fabulous, but you are technically eating two cookies, which, if you are watching what you eat, is cheating. In the case of these Buttercup cookies, two rich buttery cookies with a brown butter frosting sandwiched between them and a dollop of jam on top is a LOT of two cookies to be eating as one. I ate three. That’s six cookies, if you are doing the math. Then I ate two more the next day, which is four more cookies. Sandwich cookies are dangerous traps, my friends.
And they’re worth it. This is a very tasty cookie. I loved the brown butter filling, and using Cornaby’s raspberry jam gave it a lovely burst of fruity flavor. There was just one problem. I needed way more jam. There were arguments among my friends how best to eat the cookie. Some were for eating it in a circle to get a little bit of jam in each bite. Some were for eating all the cookie section, leaving the little circle of jam for one delectable bite of fruity goodness. My strategy became more of deconstructionist strategy. I sucked out the jam, separated the two cookies and licked off the brown butter frosting, then ate the cookies. I needed to make the center of the second cookie bigger to make room for more jam so there weren’t these issues. I also really need to get me some scalloped cookie cutters in varying sizes to make it easier and prettier.
Definitely try these. Play with different flavors and shapes. Plan on giving them away or sharing them because when one cookie is really two, you can find yourself eating a lot more than you planned on!
1 cup butter, softened
1 ½ cups powdered sugar
1 tsp vanilla
2 ½ cups flour
¼ c butter
1 ½ cups powdered sugar
¾ tsp vanilla
5 Tbl water
¼ cup Cornaby’s raspberry jam
Cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in half, wrap in plastic, and refrigerate for 2 hours or until easy to handle. Roll out each portion on a floured surface to 1/8 inch thickness. Cut with a floured 2 ½ inch scalloped cookie cutter (I didn’t have one of these). Cut a 1 inch hole in the centers of half of the cookies. Place 2 inches apart on ungreased baking sheets. Bake at 375 for 8-10 minutes. Cool. Heat butter in a small saucepan until golden brown- about 7 minutes. Remove from heat. Gradually add the powdered sugar, vanilla, and enough water to make it spreadable. Spread on the bottoms of the solid cookies. Top with remaining cookies. Place ½ tsp jam in the center of each.