Pecan Lace Sandwich Cookies With Orange Buttercream

• 14 cup unsalted butter, room temperature
• 13 cup sugar
• 2 tablespoons light corn syrup
• 13 cup all-purpose flour
• 1 cup coarsely ground pecans (about 4 ounces)
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 14 cup unsalted butter, room temperature
• 1 tablespoon orange juice
• 34 teaspoon grated orange peel

1. For cookies:.
2. Position rack in center of oven and preheat to 350F
3. Line 2 baking sheets with parchment paper.
4. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth.
5. Bring to boil over medium-high heat, stirring constantly.
6. Remove from heat.
7. Stir in flour.
8. Add nuts and vanilla; stir to combine.
9. Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.
10. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes.
11. Cool on sheets 10 minutes.
12. Transfer to rack; cool completely.
13. For filling:.
14. Whisk all ingredients in medium bowl until smooth.
15. Spread 1 teaspoon filling onto bottom of 1 cookie.
16. Top with second cookie, bottom side down, pressing lightly to adhere.
17. Repeat with remaining cookies.
18. (Can be made 2 days ahead.
19. Store between sheets of waxed paper in airtight container at room temperature.)
20. ***Cook time does not include cooling time of 10 minutes.

unsalted butter, sugar, light corn syrup, flour, ground pecans, vanilla, powdered sugar, unsalted butter, orange juice

Taken from www.food.com/recipe/pecan-lace-sandwich-cookies-with-orange-buttercream-212567 (may not work)