Categories: Cookies

Ingredients

• 1/2 cup firmly packed dark brown sugar
• 2 Tbsp. heavy cream
• 7 Tbsp. unsalted butter, at room temperature
• 1/4 cup all-purpose flour
• 1/4 tsp. Kosher salt
• 1 cup pecans, finely chopped
• 1 8 oz. pkg. cream cheese, at room
• temperature
• 6 Tbsp. confectioners' sugar
• 2 tsp. orange zest

Directions

1. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place the brown sugar, cream and 3 Tbsp. butter in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the butter has melted, the sugar his dissolved and mixture is smooth, 3 to 4 minutes. Remove from the heat and stir in the flour, salt and then pecans.
2. Drop level teaspoons of the batter onto the prepared baking sheets, spacing them 3 inches apart. Bake until golden brown, 8 to 9 minutes. let cool on the sheets until set, about 8 minutes, then transfer to wire racks to cool completely.
3. Meanwhile, make the filling: Using an electric mixer, beat the cream cheese, confectioners’ sugar, orange zest and remaining 4 Tbsp. butter until light and fluffy, about 3 minutes. Gently spread a slightly rounded teaspoon on the flat side of one cookie, then sandwich with another (flat side down). Serve immediately.

4. 2 dozen sandwich cookies

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