4 Replies to “Brown Butter Sandwich Cookies [Matcha, Almond, and Chocolate]”

  1. **Video instructions if needed:** [**https://youtu.be/tonqCi-DFc8**](https://youtu.be/tonqCi-DFc8)

    **Yield:** 18 sandwich cookies

    **Ingredients:**

    **– Brown butter –**

    170 g unsalted butter, cook then weigh and divide into 3 for each cookie dough below

    **– Almond cookie dough –** (6 sandwich cookies)

    25 g granulated sugar

    76 g all-purpose flour

    ⅛ tsp baking powder

    a pinch of salt

    ½ tsp almond extract

    **– Matcha cookie dough –** (6 sandwich cookies)

    25 g granulated sugar

    72 g all-purpose flour

    ⅛ tsp baking powder

    a pinch of salt

    ¾ tsp matcha powder

    **– Chocolate cookie dough –** (6 sandwich cookies)

    25 g granulated sugar

    72 g all-purpose flour

    ⅛ tsp baking powder

    a pinch of salt

    2 tsp unsweetened cocoa powder

    **– Filling –**

    100 g white chocolate, chopped small

    **Instructions:**

    **– Brown butter –**

    1. Cut the butter into smaller pieces. Then cook them in a heavy-bottom pan over medium heat.
    2. Frequently stir until it melts, turns foamy, and starts to brown. While the color is changing, watch for specks of brown bits. Once you see them, transfer immediately into a measuring jar to stop it from cooking further in the hot pan.
    3. Weigh and divide it evenly into three equal portions. Stir the brown bits in the butter before each pours to distribute them evenly. Each portion will be used for each cookie dough.

    **– Cookie dough –** (same method for three of them)

    1. Into a portion of the brown butter, add sugar and mix well with a silicone spatula.
    2. Let the butter comes to room temperature. Then sieve in flour and baking powder. Add salt and the flavoring ingredient (almond extract/ matcha powder/ cocoa powder). Mix well.
    3. Form it into a ball. If the mixture is crumbly (this can happen when the brown butter has turned solid), simply knead it with your hand. The warmth from our hand will bring the mixture together. Wrap with plastic and refrigerate for 30 minutes.
    4. Place the dough in between 2 sheets of parchment paper. Using a rolling pin, press it down a couple of times to flatten it out before rolling. Roll to 1/4″ (0.6 cm) thickness.
    5. Remove the top sheet of paper. Cut out as many circles with a cookie cutter. Transfer them onto a tray lined with parchment paper, then repeat the rolling process. If using a 2″ (4.8 cm) in diameter cutter, you should be able to get 12 circles for each cookie dough.
    6. Bake in a preheated oven at 375°F (190°C) for 15 minutes or until lightly browned.

    **– Filling and assembly –**

    1. Melt the chocolate over a double-boiler. White chocolate can easily turn lumpy when overheated, so heat just until it melts.
    2. Turn half of the cookies up-side-down. Either with a spoon or piping bag, add enough chocolate filling onto the center of these cookies. Top each with another cookie to make a sandwich. Enjoy!

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