Pecan Lace Sandwich Cookies With Orange Buttercream

Pecan Lace Sandwich Cookies With Orange Buttercream
Pecan Lace Sandwich Cookies With Orange Buttercream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Ingredients

  • COOKIES:

  • 1/4

    cup unsalted butter - (1/2 stick) room temperature

  • 1/3

    cup sugar

  • 2

    tablespoons light corn syrup

  • 1/3

    cup all-purpose flour

  • 1

    cup coarsely-ground pecans - (abt 4 oz)

  • 1

    teaspoon vanilla extract

  • FILLING:

  • 1

    cup powdered sugar

  • 1/4

    cup unsalted butter - (1/2 stick) room temperature

  • 1

    tablespoon orange juice

  • 3/4

    teaspoon grated orange peel

Directions

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.

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