Butterscotch-Pecan Shortbread Sandwich Cookies
 
Serves: 24 • Preparation: 35 minutes • Freeze: 15 minutes • Bake: 11 to 13 minutes
Ingredients
  • 1¾ cups all-purpose flour
  • ¼ teaspoon fine sea salt
  • ¾ cup salted butter, softened
  • ½ cup granulated sugar
  • ¾ teaspoon vanilla extract
  • ½ cup finely chopped toasted pecans
  • 1 recipe Butterscotch Ganache (recipe follows)
Instructions
  1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. Set aside. In a medium bowl, combine flour and salt, whisking well. Set aside.
  2. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/butterscotch-pecan-shortbread-sandwich-cookies/