Butterscotch-Pecan Shortbread Sandwich Cookies

Butterscotch-Pecan Shortbread Sandwich Cookies
Butterscotch-Pecan Shortbread Sandwich Cookies are pictured in the bottom left corner along with Blackberry Mousse Sponge Cakes and Goat Cheese, Lavender, and Honey Mini Cheesecakes.

These Butterscotch-Pecan Shortbread Sandwich Cookies are a delightful sweet for afternoon tea any day of the year.

Butterscotch-Pecan Shortbread Sandwich Cookies
 
Yield: 24 sandwich cookies • Preparation: 35 minutes • Freeze: 15 minutes • Bake: 11 to 13 minutes
Ingredients
  • 1¾ cups all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup salted butter, softened
  • ½ cup sugar
  • ¾ teaspoon vanilla extract
  • ½ cup finely chopped toasted pecans
  • 1 recipe Butterscotch Ganache (recipe follows)
Instructions
  1. Preheat oven to 350°.
  2. Line 2 rimmed baking sheets with parchment paper. Set aside. In a medium bowl, combine flour and salt, whisking well. Set aside.
  3. In a large mixing bowl, combine butter and sugar, beating at medium speed with an electric mixer until light and creamy. Add vanilla extract, beating to combine. Add flour mixture, beating until a dough forms. Add pecans, beating to combine.
  4. Wrap dough tightly in plastic wrap, and refrigerate for 1 hour. On a lightly floured surface, roll dough to a ¼-inch thickness. Using a 1¾-inch, scalloped-edge round cutter, cut 48 circles from dough, rerolling scraps as necessary. Place cookies 2 inches apart on prepared baking sheets. Freeze for 15 minutes.
  5. Bake until edges are just lightly golden brown, 11 to 13 minutes. Transfer to wire racks, and let cool completely.
  6. Place Butterscotch Ganache in a resealable plastic bag*, and snip off one corner. Pipe filling evenly onto bottoms (flat sides) of 24 cookies, and top each with another cookie, flat side down. Twist cookies to spread ganache to the edges.
  7. Refrigerate cookies in an airtight container. Let come to room temperature before serving.
Notes
*You may also use a pastry bag fitted with a medium round tip.

Make-Ahead Tip: Cookies can be baked a week in advance and frozen in an airtight container. Let thaw completely before filling with Butterscotch Ganache.

Butterscotch Ganache
 
Yield: ¾ cup • Preparation: 10 minutes
Ingredients
  • 1 cup butterscotch morsels
  • ¼ cup heavy whipping cream
Instructions
  1. In the top half of a double boiler over simmering water, combine butterscotch morsels and cream. Cook, stirring occasionally, until morsels melt and mixture is smooth. Let cool slightly before using.

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