Filled Pecan Crinkle Cookies
Makes about 18.
By Dennis W. Viau; modified from an old magazine recipe.
These elegant sandwich cookies taste as good as they look. They are easy to make and they bake in minutes.
Ingredients:
For the Cookies:
¼ cup (½ stick/2 ounces/57g) regular or unsalted butter
1/3 cup (67g) granulated sugar
Pinch of salt if using unsalted butter (optional)
2 tablespoons light corn syrup
1/3 cup (1½ ounces/43g) all-purpose flour
1 cup (about 4 ounces/113g) coarsely chopped pecans
1 teaspoon vanilla extract
For the Filling:
1 cup (4 ounces/113g) powdered (confectioner’s) sugar, plus 2 to 3 tablespoons if needed
¼ cup (½ stick/2 ounces/57g) regular or unsalted butter, room temperature
Pinch of salt if using unsalted butter (optional)
1 tablespoon orange juice
¾ tablespoon grated orange zest
Optional: 1 teaspoon Cointreau orange flavored liqueur
Directions:
For the Cookies:
Heat the oven to 350°F (177°C) with a rack in the center. Line two baking sheets with parchment paper.
Combine the butter, sugar, (optional salt), and corn syrup in a medium saucepan over low heat. Stir until the butter is melted. Increase the heat to medium high and bring the mixture to a boil, stirring constantly. Remove from the heat and add the flour, nuts, and vanilla. Combine well.
Using a spoon or a small disher (similar to a small ice cream scoop), drop dollops of about a teaspoon of cookie better on a lined baking sheet with 2 to 3 inches (5 to 7cm) room in between (the cookie dough will spread when baking). Bake, one sheet at a time, 10 to 15 minutes until browning around the edges. (If the cookies maintain a mound in the center, the dough can be pressed down with a long-handled spoon during the baking time.)
Transfer the baking sheet to a wire rack to cool about 10 minutes, then use a thin spatula to transfer the cookies from the parchment paper to a rack to cool thoroughly.
For the Filling:
Combine all the filling ingredients and mix well. The mixture should hold a shape without flowing. If too wet, additional powdered sugar can be added a tablespoon at a time until the desired consistency is achieved.
Transfer the filling to a small (1 quart) ziplock bag and cut one of the bottom corners off to open a small hole. Pipe filling onto the bottom surface of one cookie and then place a second cookie, bottom side down, onto the filling, gently pressing both cookies together to adhere.
Arrange on a platter for serving or store in an air-tight container until needed.
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