Pecan Lace Sandwich Cookies with Orange Buttercream

The orange juice and grated peel in the icing between these gorgeous crispy pecan lace sandwich cookies makes them an ideal accompaniment to any holiday dessert spread.

Makes about 18

 Ingredients

COOKIES

• 1/4cup(1/2 stick) unsalted butter, room temperature
• 1/3cupsugar
• 2tablespoonslight corn syrup
• 1/3cupall purpose flour
• 1cupcoarsely ground pecans (about 4 ounces)
• 1teaspoonvanilla extract

FILLING

• 1cuppowdered sugar
• 1/4cup(1/2 stick) unsalted butter, room temperature
• 1tablespoonorange juice
• 3/4teaspoon grated orange peel

Preparation

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.

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. DO AHEAD Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.

Recipe Source: http://www.bonappetit.com/recipes/2008/11/pecan_lace_sandwich_cookies_with_orange_buttercream