Pecan Lace Sandwich Cookies With Orange Buttercream

Recipe Ingredients

		Cookies
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - room temperature
1/3 cup	65g / 2.3oz	Sugar
2 tablespoons	30ml	Light corn syrup
1/3 cup	20g / 0.7oz	All-purpose flour
1 cup	237ml	Coarsely-ground pecans - (abt 4 oz)
1 teaspoon	5ml	Vanilla extract
		Filling
1 cup	198g / 7oz	Powdered sugar
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - room temperature
1 tablespoon	15ml	Orange juice
3/4 teaspoon	3.8ml	Grated orange peel

Recipe Instructions

For Cookies: Position rack in center of oven and preheat to 350 degrees. 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.

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.

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.)

This recipe yields about 18 cookies.

Source:
Bon Appetit, December 2004

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