Browned-Butter Sandwich Spritz

1 cup plus 2 tablespoons butter, cubed
1-1/4 cups confectioners' sugar, divided
1 egg
1 egg yolk
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup maple syrup

In a small heavy saucepan, cook and stir butter over medium heat for 8-10 minutes or until golden brown. Transfer to a small bowl; refrigerate until firm, about 1 hour.

Set aside 2 tablespoons browned butter for filling. In a large bowl, beat 1/2 cup confectioners' sugar and remaining browned butter until smooth.

Beat in the egg, yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto parchment paper-lined baking sheets.

Bake at 375° for 8-9 minutes or until set (do not brown). Remove to wire racks to cool. In a small heavy saucepan, bring syrup to a boil.

Cool slightly. Whisk in remaining confectioners' sugar until smooth. Beat reserved browned butter until light and fluffy.

Beat in syrup mixture until smooth. Spread 1 teaspoon of filling over the bottom of half of the cookies. Top with remaining cookies. Makes about 3 dozen.