MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pecan Pie Sandwich Cookies
Categories: Nuts, Desserts, Cookies, Snacks, Booze
Yield: 22 servings

MMMMM--------------------------COOKIES-------------------------------
1 1/2 c (150 g) pecan halves;
- toasted
2 c (255 g) all-purpose flour;
- more for rolling the dough
1 c (225 g) unsalted butter;
- room temp
1/3 c (40 g) packed confectioners’
- sugar
1/3 c (75 g) packed light brown
- sugar
1/2 ts Fine sea salt
1 lg Egg yolk
1 ts Vanilla extract

MMMMM--------------------------FILLING-------------------------------
1/2 c (115 g) unsalted butter
1 c (220 g) packed light brown
- sugar
1/3 c (80 ml) dark corn syrup
1/2 ts Fine sea salt
1 tb Bourbon
+=OR=+
1 ts Vanilla extract
1 3/4 c (175 g) pecan halves;
- toasted, fine chopped

MAKE THE COOKIES: Combine the pecans and 1/2 cup (65 g)
flour in a food processor or blender and pulse until the
pecans are coarsely ground with pebbly bits remaining.

Using a stand mixer fitted with the paddle attachment,
beat the butter, both sugars and salt on low speed until
creamy and smooth. Scrape the bowl and add the egg yolk
and vanilla. Beat on medium-low speed until fully
incorporated. Scrape the bowl and add the pecan mixture
and remaining 1 1/2 cups (190 g) flour. Beat on low
speed until the dough comes together. Press into four
1/2" thick squares and wrap each in plastic wrap.
Refrigerate until firm, at least 3 hours and up to 2
days.

When you’re ready to bake, heat oven @ 350ºF/175ºC.
Place 1 dough square on a generously floured surface and
sprinkle with more flour. With a floured rolling pin,
roll to a scant 1/4" thickness, moving and flouring the
dough as needed to prevent sticking. Using a floured 2-
1/2" round cutter, cut out rounds as close together as
possible and transfer to a parchment-lined cookie sheet,
using a thin spatula if necessary, spacing them 1/2 inch
apart.

Gather the scraps, roll and cut again. If desired, cut
out a 1" circle from half of the cookies using a cookie
cutter or the wide end of a pastry tip. If your dough
becomes too soft to cut after rolling, pop it in the
freezer until firm again.

Bake until golden brown, about 15 minutes. Repeat with
the remaining dough. Cool the cookies completely on the
sheets on wire racks.

MAKE THE FILLING: Combine the butter, brown sugar, corn
syrup and salt in a small saucepan and clip a candy
thermometer to the side of the pot if you have one.
Bring to a boil over medium-high heat, stirring
occasionally to melt the butter. Continue boiling,
stirring occasionally, until dark brown and thickened to
the consistency of caramel sauce, 2 to 4 minutes. The
candy thermometer should register 230ºF/110ºC. Remove
from the heat and carefully add the bourbon. Stir until
incorporated, then stir in the pecans until evenly
coated.

Flip over half of the cookies. Carefully scoop a
tablespoon of the hot filling and scrape it onto a
cookie with another spoon. Spread it in an even layer
with the spoon and very gently press another cookie on
top to sandwich. Flip the sandwich over so the filling
can set evenly. Repeat with the remaining cookies and
filling. Cool completely.

By: Genevieve Ko

Yield: 20 to 24 cookies

RECIPE FROM: https://cooking.nytimes.com

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