12 Days of Cookies – A bon appetit cookie extravaganza! Pecan Lace Sandwich Cookies with Orange Buttercream

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

Day 2 of the 12 Days of Cookies was a HUGE success!  I loved these cookies and could sit down and eat a whole bath of them!  Lucky for me the batches are really small…

Pecan Lace Sandwich Cookies with Orange Buttercream (bonappetit.com)

The orange juice and grated peel in the icing between these gorgeous crispy pecan lace sandwich cookies makes them an ideal accompaniment to any holiday dessert spread.

Makes about 18 (I only got 12 out of this)

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.

Would I make these again? Oh yes, but I am not sure what for.  I guess if I made them smaller they would be good for a cookie platter but otherwise they are really a stand alone cookie and would really steal the show!