The buttercream filling is teased with a light hint of fresh lime making this a winning combination of flavors.
For the tastiest results, make these cookies a day in advance, giving them time to rest and slightly soften.
This recipe yields about 18 sandwich cookies.
Step 1: Lace Cookie Ingredients and preparation:
1/2 C Wasabi Peas- hammered into coarse pieces
1/2 C Walnuts- coarsely chopped (or hammered! ;-)
1/4 C Crispy Rice Cereal (Rice Crispies)- Optional
1/3 C All-purpose Flour
1/4 C Butter (1/2 stick)- room temperature
1/3 C Brown Sugar- packed
2 Tablespoons Light Corn Syrup
1 teaspoon Vanilla Extract
You'll also need parchment paper (or a silpat mat) to bake these cookies on.
Preheat oven to 350°F.
Line 2 baking sheets with parchment paper.
Place the wasabi peas into a plastic baggie. Use a kitchen mallet to hammer/smack/whack them into coarse pieces. If your walnuts are whole, put them in a baggie hammer/whack/smack them, too! ;-)
Place the peas, walnuts and rice crispies into a bowl and set aside.
Combine butter, brown sugar, and corn syrup in medium saucepan over low heat. Stir until until melted and smooth, then bring to boil over medium-high heat, stirring constantly.
Remove from heat. Stir in flour until smooth. Add wasabi peas, walnuts, rice crispies and vanilla and stir to combine thoroughly.
Allow the cookie mixture to cool for a minute or so. Drop by teaspoonfuls onto parchment-lined baking sheets, spacing 2 inches apart. This batter/dough is sticky and you'll probably have to use your fingers as it cools down. Be careful not to burn yourself.
Bake cookies (1 sheet at a time) about 11 minutes until flat, bubbly and lightly browned. Cool on sheet 10 minutes. Transfer to rack and cool completely.
Hint: If you didn't space the cookies properly and they join together, use a knife to gently seperate them while they are still hot.