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