Brown Butter Spiced Apple Cake Sandwich Cookies

1. In small saucepan on medium high heat, melt butter. Swirl (do not stir!) the butter every so often, until it becomes a darker shade and begins to get a bit foamy. Remove from heat and set aside.
2. In large bowl, stir together sugars and all other dry ingredients (flour through oats on the above list).
3. In a separate bowl, whisk together egg and vanilla. Slowly add butter to the egg mixture while whisking.
4. Stir egg/butter mix into dry ingredients. Stir in apples and pecans.
5. Cover and chill for at least 1 hour or over night.
6. Using an ice cream scoop, scoop out, level off and place batter 2 inches apart on a parchment lined baking tray.
7. Bake in 350°F oven for 15-20 minutes.

** To toast pecans: Chop pecan halves into small pieces (about 5mm or 1/8″). Place on cookie sheet and bake for about 5 minutes at 425°F. Another method: In a small, heavy bottomed pan set to high heat, swirl nuts for about 5 minutes or until browned.

For the Cream Cheese Frosting:

1. Whisk together the cream cheese, and butter until thick and completely combined.
2. Add in the vanilla and powdered sugar. Cover and chill until needed.

To assemble your cookie sandwiches, simply put a dollop of chilled frosting onto a chilled cookie and sandwich another cookie right on top. Divine!