Cream Sandwich Cookie Recipes

Browned Butter Cream Sandwich Cookies

Sandwich cookies that use a browned butter filling to give them a wonderful and unique flavor that complements the pecans perfectly.

60 min. prep time
42 cookies
656 Ratings



1 cup Land O Lakes® Butter, softened
2/3 cup firmly packed brown sugar
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
1/3 cup finely chopped pecans
1/4 teaspoon salt


2 cups powdered sugar
1/2 teaspoon vanilla
2 to 3 tablespoons Land O Lakes® Half & Half*


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 350°F.

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.

*Substitute whipping cream.

Recipe Tip

- If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter. Continue beating until dough forms a ball.

- Rather than making sandwich cookies simply frost each cookie with about 1/2 teaspoon filling mixture.

Nutrition Facts (1 sandwich cookie)

Calories: 120

Fat: 7g

Cholesterol: 25mg

Sodium: 70mg

Carbohydrates: 15g

Dietary Fiber: 0g

Protein: 1g

Recipe #11161©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

This was a delicious cookie recipe. I was short on time, and did not do the log/slice; instead, I used a small cookie scoop and rolled the cookie dough into balls, then flattened them with a glass dipped in confedtioner's sugar. The edges did not look as neat but they still tasted delicious. The browned butter frosting is fantastic...but even eating the cookies plain, is a pleasure. They remind me of Pecan Sandies, only about 100 times better of course :) I've had this recipe printed and in my file for a long time and I am so glad I finally tried it!
Excellent! A bit time-consuming, but a great recipe. This is a keeper.
I made these for a baby shower and colored the frosting. They were so awesome, I couldn't quit eating them. It's a wonder there were any left for the shower. Everyone raved about them. Browned butter frosting is absolutely amazing.
These are very tasty cookies!! The filling alone is the best reason to make them. I used a pastry bag for the filling. Much easier and faster. I took some of the leftover butter filling and used it between two homemade oatmeal cookies. Fabulous!!
This is THE MOST REQUESTED cookie in our family...and amongst co-workers! I've even froze the dough and saved for cookie baking extravaganzas! This is a fantastic recipe to impress friends and family! HIGHLY recommend giving this tasty recipe a try!
It's very easy to make. my family of all boys just love them. Ieven got a thanks and some hugs for these cookies.

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