From Woman's Day
Crunchy, sweet, and buttery, these pecan lace cookies would be divine on their own. But paired up and stuffed with a creamy, citrus-flecked filling, they're an absolute dream.
By Woman's Day Kitchen
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Nutritional Information
Calories 125
Total Fat 10g
Saturated Fat 5g
Cholesterol 21mg
Sodium 53mg
Total Carbohydrate 8g
Dietary Fiber 0
Sugars --
Protein 1g
Calcium --
pecan lace cookie sandwiches
Kat Teutsch; Prop styling by Shana Faust
Yields: 2 dozen sandwiches (cost per dozen of $2.04)
Total Time: 1 hr
Prep Time: 30 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
1/2 cup(s) firmly packed dark brown sugar
2 tablespoon(s) heavy cream
7 tablespoon(s) unsalted butter
1/4 cup(s) all-purpose flour
1/4 teaspoon(s) kosher salt
1 cup(s) pecans, finely chopped
1 package(s) (8-ounce) cream cheese, at room temperature
6 tablespoon(s) confectioners' sugar
2 teaspoon(s) orange zest
Directions
Heat oven to 350 degrees F. Line 2 baking
paper products company sheets with parchment paper. Place the brown sugar, cream, and 3 tablespoons butter in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the butter has melted, the sugar has dissolved, and the mixture is smooth, 3 to 4 minutes. Remove from the heat and stir in the flour, salt and then the pecans.
Drop level teaspoons of batter onto the prepared baking sheets, spacing them 3 inches apart. Bake until golden brown, 8 to 9 minutes. Let cool on the sheets until set, about 8 minutes, then transfer to wire racks to cool completely.
Meanwhile, make the filling: Using an electric mixer, beat the cream cheese, confectioners' sugar, orange zest, and remaining 4 tablespoons butter until light and fluffy, about 3 minutes. Gently spread a slightly rounded teaspoon on the flat side of one cookie, then sandwich with another (flat-side down). Serve immediately.
