Showing posts with label Pecan Praline cookies. Show all posts
Showing posts with label Pecan Praline cookies. Show all posts

Monday, November 8, 2010

Pecan Lace Sandwich Cookies with Orange Buttercream

Congratulations to Dave for being our first winner with Pecan Lace Sandwich Cookies with Orange Buttercream. Dave is a regular around here, but you may know him better as the guy behind the blog My Year On the Grill.

If you didn't win this week, don't worry. All recipes submitted stay in consideration. : ) Keep those recipes coming! Send them to Krista at KristaDavis dot com.

I was intrigued by these cookies because they sounded different. Dave found the recipe on the Internet when Judy of No Fear Entertaining created them for a 12 cookies in 12 days challenge. Dave says these cookies "taste like a Pecan Praline with icing." Who could resist that description?

Here's the recipe --

Pecan Lace Sandwich Cookies
with
Orange Buttercream Icing


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.

As she warned, the recipe makes less cookies than I needed. I was out of pecans, and did not want to go to the store (wasted them in that infamous potato recipe). I had already doubled the recipe (I needed 30 cookies, 60 actually in order to get the sandwich look). So, I abandoned the sandwich look.

They came out about the diameter of a hockey puck. When I make these again (soon), I will make them a little smaller, and achieve the sandwich look. BUT, they are very rich, and if I were to sandwich the larger size cookies, I think it would be uncomfortable to finish them. Two of these rich cookies at a time would be a bit much.

I did dust with some chopped small pecan pieces, and the extra texture worked very well.

Dave's Cookies

And the taste... Incredible. Actually, they taste like a pecan praline. I can not possibly recommend these higher. Of all the cookies served at the party, this was the favorite from everyone.


Krista's Take


Link
I thought it might be useful if I rated all the cookies on a difficulty scale of one to three. If you read my books, you know that Sophie's best friend, Nina Reid Norwood doesn't cook or bake. I think she could handle these cookies, though! So they rate a one, or a Nina Reid Norwood for level of difficulty.

The fact that the dough is made in a pot on the stove had a lot to do with my rating. Most people can stir and drop the dough onto a baking sheet.

If I have one complaint, it's that the recipe doesn't make a big batch of cookies. It's ideal for a small get together, but probably not the go to recipe when you need to bring fifty cookies to the office Christmas party.

However, they're delicious, and very pretty when stacked. They would make a lovely gift tied up with a bow.




Making the dough is a snap. It comes together into a thick batter.



Since Dave said his cookies were too large (how big is a hockey puck anyway?), I made sure I dropped small mounds onto the baking sheets. I got the requisite 18 cookies, but I was really scraping the bowl for that last one.


As you can see, they spread into three inch rounds anyway. I agree with Dave that they could be smaller, but the visual impact of the large cookies is really very nice.

The recipe says to whisk the buttercream ingredients together. I recommend using a mixer.


I couldn't believe how delicate and lacy they were, so I went outside and held one up to the bright blue sky to show you.


Voila! Very pretty cookies that taste as good as they look. The buttercream recipe is adequate for filling them. They have a lovely crisp crunch and the buttercream is a nice sweet touch.


Thanks, Dave, and special thanks to Judy who came up with this recipe!

Please keep sending me your favorite Christmas Cookie recipes. Many thanks to those who have already submitted recipes. I love reading them. And don't worry, they're all still in the running.

Holiday Grind_Paperback
Congratulations also to Cleo Coyle for the release of HOLIDAY GRIND in paperback. A fabulous mystery—and it's packed with recipes -- the perfect stocking stuffer.

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