Pecan Lace Sandwich Cookies with Orange Buttercream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
1/4 cup (1/2 stick) 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 (1/2 stick) unsalted butter, room temperature |
1 tablespoon orange juice |
3/4 teaspoon grated orange peel |
Directions:
1. For cookies: Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.
2. Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely.
3. For filling: Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)
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