Pecan Lace Cookie Sandwiches
- 30m Prep Time
- 9m Cook Time
- 47m Ready In
Crunchy, sweet and buttery pecan lace cookies paired with a creamy, citrus-flecked cream cheese filling.
Ingredients
- 118 ml dark brown sugar firmly packed
- 29.6 ml heavy cream
- 44.4 ml unsalted butter at room temperature
- 59.1 ml all-purpose flour
- 1.23 ml kosher salt
- 237 ml pecans finely chopped
- 1 pack cream cheese at room temperature
- 88.7 ml confectioners' sugar
- 9.86 ml orange zest
- 59.1 ml unsalted butter at room temperature
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 10.8 mg
- Iron: 0.36 mg
- Magnesium: 11.9 mg
- Phosphorus: 32 mg
- Potassium: 44.9 mg
- Zinc: 0.45 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml heavy cream
- 59.1 ml all-purpose flour
- 1.23 ml kosher salt
- 88.7 ml confectioners' sugar
- 9.86 ml orange zest
Prepare
- 118 ml dark brown sugar, firmly packed
- 44.4 ml unsalted butter, at room temperature
- 237 ml pecans, finely chopped
- 1 pack cream cheese, at room temperature
- 59.1 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
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Step 2.
In a medium saucepan, combine ½ cup firmly packed dark brown sugar, 2 tablespoons heavy cream, and 3 tablespoons unsalted butter (at room temperature). Cook over medium-low heat, stirring occasionally, until the butter has melted, the sugar has dissolved, and the mixture is smooth, 3 to 4 minutes.
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Step 3.
Remove the saucepan from the heat. Stir in ¼ cup all-purpose flour and ¼ teaspoon kosher salt, then fold in 1 cup finely chopped pecans until evenly incorporated.
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Step 4.
Drop level teaspoonfuls of the dough onto the prepared baking sheets, spacing them about 3 inches apart. Bake until golden brown, 8 to 9 minutes.
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Step 5.
Let the cookies cool on the baking sheets for 8 minutes until set, then transfer them to a wire rack to cool completely.
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Step 6.
While the cookies cool, make the filling: In a medium bowl, using an electric mixer on medium speed, beat 8 ounces cream cheese (at room temperature), 6 tablespoons confectioners' sugar, 2 teaspoons orange zest, and 4 tablespoons (½ stick) unsalted butter (at room temperature) until light and fluffy, about 3 minutes.
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Step 7.
Assemble the sandwiches: Gently spread a slightly rounded teaspoonful of the filling onto the bottom of half the cookies, then top with the remaining cookies. Serve immediately.