Pecan Lace Sandwich Cookies With Orange Buttercream

From Bon Appetit, December 2004.

• Ready In: 36 mins
• Serves: 18

Ingredients

• Cookies

• 1⁄4 cup 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

• Filling

• 1  cup powdered sugar
• 1⁄4 cup unsalted butter, room temperature
• 1  tablespoon  orange juice
• 3⁄4 teaspoon  grated  orange peel

Directions

1. For cookies:.
2. Position rack in center of oven and preheat to 350°F
3. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth.
4. Bring to boil over medium-high heat, stirring constantly.
5. Remove from heat.
6. Stir in flour.
7. Add nuts and vanilla; stir to combine.
8. Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.
9. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes.
10. Cool on sheets 10 minutes.
11. Transfer to rack; cool completely.
12. For filling:.
13. Whisk all ingredients in medium bowl until smooth.
14. Spread 1 teaspoon filling onto bottom of 1 cookie.
15. Top with second cookie, bottom side down, pressing lightly to adhere.
16. Repeat with remaining cookies.
17. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)
18. ***Cook time does not include cooling time of 10 minutes.