Snickerdoodle Sandwich Cookies

Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds^® Parchment Paper.

Beat the butter with an electric mixer on medium to high speed for 30 seconds in a large mixing bowl. Add 1 1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping the sides of the bowl occasionally. Add the eggs one at a time, mixing until combined. Beat in the vanilla. Begin to add in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the pecans. Cover and chill about 1 hour or until the dough is easy to handle.

Combine 1/4 cup sugar, cinnamon and nutmeg in a small bowl. Shape dough into 1 1/2-inch balls. Roll the balls in the sugar mixture to coat. Arrange 2 inches apart on the prepared cookie sheets. Flatten the dough balls slightly. Bake 8 to 10 minutes or until edges are firm and bottoms are very light brown.

While the cookies bake, beat the butter with an electric mixer on medium speed in a large mixing bowl until smooth. Add 2 cups powdered sugar, beating well. Mix in 1/4 cup milk, cinnamon, and vanilla. Gradually beat in the remaining powdered sugar. Beat in 2 to 4 teaspoons more milk until the frosting is of spreading consistency.

Let cool on the cookie sheets for 2 minutes. Slide the parchment paper with baked cookies on it to wire racks and let cool completely. Once cooled, slide the parchment paper onto a work surface.

Spread Cinnamon Buttercream Frosting onto the flat side of half of the cookies. Top with remaining cookies, flat sides down. Place unfilled cookies in an airtight container. Store at room temperature up to 3 days, or label and freeze for up to 3 months.