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Recipes

Pecan Lace Sandwich Cookies With Orange Buttercream

By Elinor KlivansPhotography by Brian Leatart

Recipe information

  • Yield

    Makes about 18 Servings

Ingredients

Cookies

1

/4 cup 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 four ounces)

1

teaspoon vanilla extract

Filling

1

cup powdered sugar

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

1

tablespoon orange juice

3

/4 teaspoon grated orange peel

Need to make a substitution?

Preparation

  1. For Cookies:

    Step 1

    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.

    Step 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.

  2. For Filling:

    Step 3

    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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