Pecan Lace Sandwich Cookies With Orange Buttercream Recipes

PECAN LACE SANDWICH COOKIES WITH ORANGE BUTTERCREAM

Steps:

• 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.
• 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.)

JOHN'S PECAN-LACE COOKIES

Steps:

• In a medium saucepan, heat sugar, butter, corn syrup, and a pinch of salt over medium, stirring, until sugar has dissolved, about 7 minutes.
• Remove pan from heat; stir in orange zest, pecans, and flour. Transfer to a bowl; cover with plastic wrap, and refrigerate until dough is firm, about 2 hours.
• Preheat oven to 350 degrees. Line two large baking sheets with parchment. Drop dough by teaspoons, about 2 inches apart, onto sheets (6 per sheet); roll into balls.
• Bake until cookies are golden brown (they will harden as they cool), 9 to 10 minutes. Transfer cookies on parchment to a wire rack. Repeat with remaining dough. Let cookies cool completely.

CHOCOLATE LACE SANDWICH COOKIES

Steps:

• Preheat oven to 325 degrees with rack in middle of the oven.
• In a medium bowl, mix oats, sugar and melted butter together with a wooden spoon. Stir in egg until well blended, then add vanilla and orange juice. Add flour and salt and stir to mix. Batter will be somewhat thick.
• On a lined baking sheet, drop batter by half-teaspoonfuls at least 2 inches apart and up to 12 cookies per sheet pan. Bake until golden brown, 8-10 minutes. Keep an eye on these, they will go from golden brown to burnt very quickly.
• Cool cookies on baking sheet just until they hold their shape, about 2 minutes. Dont let completely cool or they will be difficult to remove. With a thin spatula, transfer them to a cool rack and let cool completely.
• Melt chocolate in a microwave safe bowl for 30 seconds at a time stirring until melted. Spread a thin layer of chocolate on a cookie and top with another cookie. Let chocolate harden about 2 hours before storing.

PECAN LACE SANDWICH COOKIES WITH ORANGE BUTTERCREAM

Steps:

• 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.
• 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.)
• ***Cook time does not include cooling time of 10 minutes.