Flamingo Musings

Cooking, Canning, Baking - It's All Kosher

The 12 Days of Cookies: Day 6

We’re half-way there, gang! This is Day 6 of the 12 Days of Cookies project! We’re baking our personal choices from the 2008 Bon Appétit Holiday Cookie-a-Day collection, and still going strong.

My choice today is the Pecan Lace Sandwich Cookie with Orange Buttercream. And all I can say is: Oh, My!

First the recipe, then my notes:

Pecan Lace Sandwich Cookies with Orange Buttercream

Ingredients

Cookies

  • 1/4 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 4 ounces)
  • 1 teaspoon vanilla extract

Filling

  • 1 cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 tablespoon orange juice
  • 3/4 teaspoon 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.

Notes:

Those of us who have baked this cookie, so far, all agree that it is particularly fragile and probably would not travel very far intact. But. The taste is awesome, with or without the orange buttercream – which is pretty awesome in itself, by the way. Personally, I found them a bit too sweet sandwiched with the buttercream filling, but my husband disagreed, so you make your own judgment call on that one.

And it is an exceptionally easy and quick cookie to make. No mixer required, it’s all done on the stovetop and then popped in the oven. I found that 11 minutes was a bit too long to bake these, making them a little darker than I would have liked, and so baked the second batch for 10 minutes, getting that proverbial “golden brown and delicious” appearance.

You should absolutely bake this cookie. I know I will!


Please visit my partners in holiday baking, below, and see what they’ve got in store for you. And don’t forget to come back tomorrow for the seventh installment!

Andrea of Andrea’s Recipes (honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dog
RJ of Flamingo Musings (hey! that’s me!)
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project

Reader Interactions

Comments

  1. These look so good! Never been a fan of thin cookies but this year everyone's crispy cookies look so good and I know that they just melted in your mouth!