Pecan Lace Sandwich Cookies With Orange Buttercream |
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Prep Time: 25 Minutes Cook Time: 11 Minutes |
Ready In: 36 Minutes Servings: 18 |
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From Bon Appetit, December 2004. Ingredients:
1/4 cup unsalted butter, room temperature |
1/3 cup sugar |
2 tablespoons light corn syrup |
1/3 cup all-purpose flour |
1 cup coarsely ground pecans (about 4 ounces) |
1 teaspoon vanilla extract |
1 cup powdered sugar |
1/4 cup unsalted butter, room temperature |
1 tablespoon orange juice |
3/4 teaspoon grated orange peel |
Directions:
1. For cookies:.
2. Position rack in center of oven and preheat to 350°F
3. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth.
4. Bring to boil over medium-high heat, stirring constantly.
5. Remove from heat.
6. Stir in flour.
7. Add nuts and vanilla; stir to combine.
8. Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.
9. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes.
10. Cool on sheets 10 minutes.
11. Transfer to rack; cool completely.
12. For filling:.
13. Whisk all ingredients in medium bowl until smooth.
14. Spread 1 teaspoon filling onto bottom of 1 cookie.
15. Top with second cookie, bottom side down, pressing lightly to adhere.
16. Repeat with remaining cookies.
17. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)
18. ***Cook time does not include cooling time of 10 minutes.
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