Pecan Lace Sandwich Cookies With Orange Buttercream

“From Bon Appetit, December 2004.”

Ingredients Nutrition


  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.

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