Sandwich stars

1. For browned butter, in small saucepan melt butter over medium heat. Reduce heat; cook until butter is light brown (12 minutes). Remove from heat; pour in large bowl. Chill 1-1/2 hours or freeze 45 minutes.

2. Preheat oven to 375 degrees F. Set aside 4 teaspoons browned butter. Beat remaining 2/3 cup butter on medium to high 30 seconds. Add granulated sugar, baking powder, and salt; beat to combine, scraping bowl. Beat in egg, milk, and 1 teaspoon vanilla. Beat in as much flour as you can; stir in remaining. Divide dough in half. On floured surface, roll half the dough at a time to 1/8-inch thickness; using 2-1/2-inch stars, cut out dough. Use small star cutter to cut out centers of half of large stars. Place 1 inch apart on ungreased cookie sheets. Bake 7 to 8 minutes or until edges are firm. Cool on wire rack. Spread
filling, top with cutout cookie. Makes 18 sandwich cookies.

3. Browned butter Filling: In bowl beat reserved 4 teaspoons browned butter 30 seconds; beat in remaining vanilla and 2 cups powdered sugar. If needed, add milk, 1 teaspoon at a time, to make spreadable. Tint with green or red food coloring.

4. Store in airtight container in refrigerator up to to 3 days.

Note: Nutrition facts are given per sandwich cookie.