Pecan Lace Sandwich Cookies with Orange Buttercream

Ingredients

• 0.3 cup all purpose flour 
• 2 tablespoons plus light
• 1 tablespoon orange juice 
• 0.8 teaspoon orange peel grated
• 4 ounces coarsely ground pecans 
• 1 cup powdered sugar 
• 0.3 cup sugar 
• 0.3 cup butter unsalted room temperature ()
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven
• whisk

Directions

1. 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.
2. Remove from heat. Stir in flour.
3. Add nuts and vanilla; stir to combine.
4. Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.
5. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes.
6. Transfer to rack; cool completely.
7. Whisk all ingredients in medium bowl until smooth.
8. 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.)