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1
Prepare the cookies: preheat the oven to 325 and move the racks as close to the centre as possible.
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2
Line two heavy, not non-stick, baking sheets with parchment paper and set aside.
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3
In a food processor, combine the flour, sugar, rice flour and salt and whir just to mix.
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4
Add the butter and vanilla and pulse until the mixture resembles a rough meal.
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5
Add the pecans and process until the mixture comes together in clumps when you squish it together.
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6
Depending on the size of the processor bowl, you may have to scrape the dough down the sides several times.
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7
Turn dough out onto a large sheet of parchment paper and press into a compact disc.
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8
The final dough will be dense and crumbly, but should hold together well when pressed firmly.
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9
Roll the dough between two pieces of parchment paper to a 1/4-inch thickness.
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10
Using a small 1- to 1 1/2-inch cutter (I use a little star-shaped cutter for these cookies), cut the dough into shapes and carefully transfer them to the lined baking sheets with the help of a palette knife.
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11
Space the cookies about 3/4 inch apart.
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12
Chill the filled sheets for 20 to 30 minutes, or until the dough is very firm.
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13
Bake the cookies for 12 to 15 minutes, or until the tops of the cookies are just firm and the bottoms are just barely beginning to colour.
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14
Cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks and cool completely.
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15
(The cookies can be made up to this point up to 2 days ahead and stored at room temperature in airtight containers.)
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16
Prepare the caramel filling: in a small, heavy-bottomed saucepan, combine all of the ingredients for the filling.
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17
Bring the mixture to a gentle boil over low heat, stirring constantly, until bubbles break the surface.
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18
Keeping the mixture at a gentle boil, and stirring constantly, cook the caramel for 2 minutes from this point, then remove the pot from the heat and allow the mixture to cool completely.
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19
(The caramel can be made up to 1 day ahead of time and stored in an airtight container in the refrigerator.
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20
Return it to the stove and bring it slowly back to just below the boil, stirring constantly, then allow to cool to room temperature before proceeding.)
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21
To assemble the sandwiches, spread a scant teaspoon of the room temperature caramel on the underside of a cookie with a small palette or butter knife.
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22
It can be a sticky job, and I usually end up using a finger to secure the glob of caramel onto the cookie.
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23
Keep your fingers clean and dry, and the caramel shouldnt stick too badly.
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24
Top the caramel with a second cookie, underside down, lining up any points or edges on the two cookies.
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25
Repeat until all of the cookies are sandwiched.
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26
Although they are best within a day or two, the filled sandwiches will keep in an airtight container at room temperature for up to 1 week.
