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   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) A-P 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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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