Pecan Lace Sandwich Cookies With Orange Buttercream Recipes

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PECAN LACE SANDWICH COOKIES WITH ORANGE BUTTERCREAM

Categories     Nut     Dessert     Bake     Christmas     Orange     Pecan     Fall     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 18

Number Of Ingredients 12



Pecan Lace Sandwich Cookies with Orange Buttercream image

Steps:

  • For 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.
  • For 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. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)

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

JOHN'S PECAN-LACE COOKIES

These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 55

Number Of Ingredients 7



John's Pecan-Lace Cookies image

Steps:

  • In a medium saucepan, heat sugar, butter, corn syrup, and a pinch of salt over medium, stirring, until sugar has dissolved, about 7 minutes.
  • Remove pan from heat; stir in orange zest, pecans, and flour. Transfer to a bowl; cover with plastic wrap, and refrigerate until dough is firm, about 2 hours.
  • Preheat oven to 350 degrees. Line two large baking sheets with parchment. Drop dough by teaspoons, about 2 inches apart, onto sheets (6 per sheet); roll into balls.
  • Bake until cookies are golden brown (they will harden as they cool), 9 to 10 minutes. Transfer cookies on parchment to a wire rack. Repeat with remaining dough. Let cookies cool completely.

Nutrition Facts : Calories 53 g, Fat 3 g

2/3 cup packed light-brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup light corn syrup
Salt
1 teaspoon grated orange zest
1 cup pecans, finely chopped
2/3 cup cake flour (spooned and leveled)

PECAN PIE SANDWICH COOKIES

These portable takes on pie are for nut lovers. The rich crunch of toasted pecans runs through them, from the brown sugar shortbread to the tender praline center. Ground nuts make the cookies both crumbly and crisp. More pecans are packed into the filling, which combines a deep sweetness with the texture of a soft caramel. A candy thermometer helps ensure the filling doesn't end up saucy or chewy; it runs like lava during assembly, then sets as it cools. You can skip the filling for a batch of buttery cookies, or make it on its own to use as an ice cream topping. The assembled cookies keep at room temperature in an airtight container for up to five days.

Provided by Genevieve Ko

Categories     cookies and bars, pies and tarts, dessert

Time 1h30m

Yield 20 to 24 cookies

Number Of Ingredients 14



Pecan Pie Sandwich Cookies image

Steps:

  • Make the cookies: Combine the pecans and 1/2 cup/65 grams flour in a food processor or blender and pulse until the pecans are coarsely ground with pebbly bits remaining.
  • Using a stand mixer fitted with the paddle attachment, beat the butter, both sugars and salt on low speed until creamy and smooth. Scrape the bowl and add the egg yolk and vanilla. Beat on medium-low speed until fully incorporated. Scrape the bowl and add the pecan mixture and remaining 1 1/2 cups/190 grams flour. Beat on low speed until the dough comes together. Press into four 1/2-inch-thick squares and wrap each in plastic wrap. Refrigerate until firm, at least 3 hours and up to 2 days.
  • When you're ready to bake, heat oven to 350 degrees. Place 1 dough square on a generously floured surface and sprinkle with more flour. With a floured rolling pin, roll to a scant 1/4-inch thickness, moving and flouring the dough as needed to prevent sticking. Using a floured 2 1/2-inch round cutter, cut out rounds as close together as possible and transfer to a parchment-lined cookie sheet, using a thin spatula if necessary, spacing them 1/2 inch apart.
  • Gather the scraps, roll and cut again. If desired, cut out a 1-inch circle from half of the cookies using a cookie cutter or the wide end of a pastry tip. If your dough becomes too soft to cut after rolling, pop it in the freezer until firm again.
  • Bake until golden brown, about 15 minutes. Repeat with the remaining dough. Cool the cookies completely on the sheets on wire racks.
  • Make the filling: Combine the butter, brown sugar, corn syrup and salt in a small saucepan and clip a candy thermometer to the side of the pot if you have one. Bring to a boil over medium-high heat, stirring occasionally to melt the butter. Continue boiling, stirring occasionally, until dark brown and thickened to the consistency of caramel sauce, 2 to 4 minutes. The candy thermometer should register 230 degrees. Remove from the heat and carefully add the bourbon. Stir until incorporated, then stir in the pecans until evenly coated.
  • Flip over half of the cookies. Carefully scoop a tablespoon of the hot filling and scrape it onto a cookie with another spoon. Spread it in an even layer with the spoon and very gently press another cookie on top to sandwich. Flip the sandwich over so the filling can set evenly. Repeat with the remaining cookies and filling. Cool completely.

1 1/2 cups/150 grams pecan halves, toasted
2 cups/255 grams all-purpose flour, plus more for rolling the dough
1 cup/225 grams unsalted butter (2 sticks), at room temperature
1/3 cup/40 grams packed confectioners' sugar
1/3 cup/75 grams packed light brown sugar
1/2 teaspoon fine sea salt
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup/115 grams unsalted butter (1 stick)
1 cup/220 grams packed light brown sugar
1/3 cup/80 milliliters dark corn syrup
1/2 teaspoon fine sea salt
1 tablespoon bourbon or 1 teaspoon vanilla extract
1 3/4 cups/175 grams pecan halves, toasted and finely chopped

PECAN LACE COOKIES II

These caramel beauties can be shaped while they are cooling, to become edible bowls for exotic desserts. If left on the parchment to cool, they will become a caramel-colored snowflake of flavor. Drizzle chocolate on them after cooling for an added bonus.

Provided by Jim Jeremiah

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 30m

Yield 30

Number Of Ingredients 5



Pecan Lace Cookies II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  • In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
  • Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

Nutrition Facts : Calories 190.2 calories, Carbohydrate 22.1 g, Cholesterol 16.3 mg, Fat 11.4 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.3 g, Sodium 52.3 mg, Sugar 9.5 g

1 cup butter
1 cup light corn syrup
1 ⅓ cups brown sugar
2 cups all-purpose flour
2 cups finely chopped pecans

PECAN LACE SANDWICH COOKIES WITH ORANGE BUTTERCREAM

Make and share this Pecan Lace Sandwich Cookies With Orange Buttercream recipe from Food.com.

Provided by Juenessa

Categories     Drop Cookies

Time 36m

Yield 18 serving(s)

Number Of Ingredients 10



Pecan Lace Sandwich Cookies With Orange Buttercream image

Steps:

  • For 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.
  • For 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.
  • (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)
  • ***Cook time does not include cooling time of 10 minutes.

Nutrition Facts : Calories 143.8, Fat 9.5, SaturatedFat 3.6, Cholesterol 13.6, Sodium 2.4, Carbohydrate 15, Fiber 0.7, Sugar 11.2, Protein 0.8

1/4 cup 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
1 cup powdered sugar
1/4 cup unsalted butter, room temperature
1 tablespoon orange juice
3/4 teaspoon grated orange peel

OATMEAL-PECAN LACE COOKIES

Recently received this recipe from Weight Watchers and had to give them a try. These tiny crisp cookies are perfect for satisfying a sweet tooth. These are reminiscent of Roosie's wonderful Oataroons Recipe #97116, but with a buttery chewiness. 2 WW points per serving.

Provided by justcallmetoni

Categories     Drop Cookies

Time 22m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 9



Oatmeal-Pecan Lace Cookies image

Steps:

  • Preheat oven to 350ºF and prepare 2 cookie sheets with cooking spray or a layer of treated parchment paper.
  • Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well incorporated.
  • Add butter, egg and vanilla to oat mixture;and mix well. Allow "batter" to stand for one minute.
  • Drop teaspoonfuls (not tablespoons) of batter onto cookie sheets and flatten each out, leaving 2-inches between each cookie. (They spread quite a bit while baking.)
  • Bake cookies until edges turn golden, about 9 to 12 minutes, and remove from the oven. Let cookies sit on on cookie sheets for 2 minutes before removing to a cooling rack.

Nutrition Facts : Calories 100.2, Fat 6.2, SaturatedFat 2.5, Cholesterol 20.8, Sodium 43.3, Carbohydrate 10.2, Fiber 0.8, Sugar 6.1, Protein 1.6

cooking spray
1 1/4 cups rolled oats
1/2 cup dark brown sugar, packed
1 teaspoon baking powder
1/2 cup chopped pecans, finely chopped
1/8 teaspoon table salt
1/3 cup unsalted butter, melted
1 large egg, beaten
1/2 teaspoon vanilla extract

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