Cookies laced with sin and evil and sprinkled with sugar

I had a meeting tonight after work and I made cookies to share with everyone. Meetings are always better when there are cookies. Plus, I love to take advantage of a chance to bake when the goods won't sit around my apartment for days taunting me. Awhile ago, I discovered Pecan Lace Sandwich Cookies with Orange Buttercream and they have quickly become one of my favorite cookies. They are pretty easy to make (although messy), they are super tasty and everyone is always really impressed by them. When I told people what they were called, it was quickly determined that they weren't lace cookies but that they were laced cookies. There had to be something illegal in them. After the meeting a friend of mine asked if they were made with sin. I responded that they were made with sin and a dash of evil and then coated in sugar to make them go down easier. He then decided that there was also magic in them, fairy godmother style.
Needless to say, they were a hit. So, if you want people to praise your amazing skillz and think you are the most beautiful person in the world, make these.
Here's the recipe (stolen from Bon Appetit)

Cookies:
1/4 Cup unsalted butter, room temp
1/3 Cup sugar
2 T light corn syrup
1/3 Cup flour
1 Cup coarsely ground pecans
1 tsp vanilla extract
Filling:
1 Cup powdered sugar
1/4 Cup unsalted butter, room temp
1 T orange jucie
3/4 tsp orange zest

For Cookies: Preheat oven to 350. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy 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 (they really will spread). 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.

For Filling: Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon of filling onto bottom of 1 cookie. Top with second cookie, pressing lightly to adhere. Repeat with remaining cookies. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)