Inspired by an Austrian sandwich cookie, these two-toned treats get more delicious with a few day's aging.

Austrian Cookie Tarts

Browned Butter Spice Dough (recipe follows)

Plain Butter Dough (recipe follows)

1/2 cup raspberry or apricot preserves

Sifted powdered sugar

1. Prepare the Browned Butter Spice Dough and Plain Butter Dough. Wrap and chill for 1 hour.
2. On a lightly floured surface, roll each dough to 1/8-inch thickness. Using 2 1/2 to 3-inch scalloped cookie cutter, cut dough into shapes. (Cut matching shapes from each dough.) Using 1/2-inch aspic cutters, cut 3 or 4 shapes from center of each plain cutout (do not make cutouts in spice dough). Place on an ungreased cookie sheet.
3. Bake in a 375°F (190°C) oven for 7 to 8 minutes or until edges are very lightly browned. Transfer to a wire rack to cool completely.
4. To assemble cookies, spread about 1 teaspoon preserves on bottom of each spice cookies. Top each with a plain cookie, bottom side down. Just before serving, sprinkle tops with sifted powdered sugar.

Makes about 20 cookies.

Browned Butter Cookie Dough

1/2 cup butter

1/2 cup sifted powdered sugar

1 large egg yolk

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground cloves

3/4 cup all-purpose flour

1. Heat butter over medium heat until the color of light brown sugar. Pour into a medium bowl. Chill until butter resolidifies.
2. Beat browned butter with electric mixer on medium to high speed until softened. Add powdered sugar, egg yolk, vanilla, cinnamon, salt and cloves. Beat until fluffy. Stir in flour until just combined.

Plain Butter Dough

1/2 cup butter

1/2 cup sifted powdered sugar

1 large egg yolk

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/4 cups all-purpose flour

1. Beat butter with an electric mixer until softened. Beat in powdered sugar, egg yolk, vanilla and salt until well mixed. Stir in flour until just mixed.