How to make it


  • 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.

  • 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.
  • DO AHEAD Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.
  • Credits:
  • By Elinor Klivans
  • Photograph by Brian Leatart (not uploaded as of yet)
  • December 2004
  • url:

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