Lacy Pecan Cookies

 These cookies are good! And much easier than they look. One important note- use parchment paper! It will make getting them off the sheets so much easier. If you don't have parchment, it's not the end of the world but try to use a high quality insulated pan then. The darker pans will create trouble. 

Very yummy. I will try to find one for tonight that is quick/easy.

Ingredients:

Cookies

• 1/4 cup (1/2 stick) unsalted butter, at room temperatures
• 1/3 cup sugar
• 2 Tablespoons light corn syrup
• 1/3 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, at room temperature
• 1 tablespoon orange juice
• 3/4 teaspoon grated orange peel

Directions:

For Cookies:

1. Position ack in center of oven and preheat to 350
2. Line 2 baking sheets with parchment paper and set aside
3. Stir butter, sugar, and corn syrup in a medium saucepan over low heat and heat until melted and smooth

4. Bring to a boil over medium-high heat, stirring constantly

5. Remove from heat and stir in flour

6. Add nuts and vanilla and stir to combine

7. Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart
8. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes

9. Let cool on baking sheets for 10 minutes and then transfer to wire racks to cool completely

For Filling:

1. Whisk all ingredients in medium bowl until smooth

2. Spread 1 teaspoon filling onto bottom of 1 cookie and then top with a second cookie (bottom side down) and gently press to adhere the two together
3. Repeat with remaining cookies

To Store: Store between two sheets of waxed or parchment paper in an airtight container at room temperature for up to two days.

Recipe from: Epicurious

What are you baking today?  Mari & Kait