Receitas deliciosas da Tampico

Ingredientes

• Cookies -
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/3 cup sugar
• 2 tablespoons light corn syrup
• 1/3 cup all purpose flour
• 1 cup coarsely ground pecans (about 4 ounces)
• 1 teaspoon vanilla extract
• Filling -
• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 tablespoon Tampico Mango Punch
• 3/4 teaspoon grated mango peel
• 1 tablespoon all-purpose flour

Preparo

1. Prep for Cookies -
2. Position rack in center of oven and preheat to 350°F.
3. Line 2 baking sheets with parchment paper.
4. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth.
5. Bring to boil over medium-high heat, stirring constantly.
6. Remove from heat.
7. Stir in flour.
8. Add nuts and vanilla; stir to combine.
9. Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.
10. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes.
11. Cool on sheets 10 minutes.
12. Transfer to rack; cool completely.
13. Prep for Filling -
14. Whisk all ingredients in medium bowl until smooth.
15. Spread 1 teaspoon filling onto bottom of 1 cookie.
16. Top with second cookie, bottom side down, pressing lightly to adhere.
17. Repeat with remaining cookies. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)