Salted Caramel Linzer Cookies
By Bianca Dodson
Salted Caramel Linzer Cookies
By Bianca Dodson
Yield/Serves:
Makes 18 cookies
- Cookie:
- 1 cup unsalted butter
- ¾ cup granulated sugar
- 2 egg yolks
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 1/3 cup all-purpose flour
- 1 cup almond flour
- ½ cup powdered sugar
- Caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 2 tablespoons water
- ½ teaspoon flaky sea salt
In the bowl of a stand mixer, cream together butter and sugar for 2-3 minutes. Next add in the egg yolks and vanilla then mix for 1 minute.
Add in the flour, salt, cinnamon, all-purpose and almond flour. Mix until well combined.
Transfer the cookie dough onto plastic wrap and flatten into a disc. Wrap tightly with plastic wrap and chill the dough in the fridge for 1-2 hours or up to 2 days.
While the dough is chilling, make the caramel by heating sugar and water in a medium sauce pot over medium heat.
Cook the sugar until it becomes a light golden brown then turn the heat down to low. Slowly add in the butter and simultaneously whisk. The caramel will begin to foam and rise but don’t be alarmed, it will settle down.
Remove the caramel from the heat and add in the heavy cream and whisk until fully combined. Allow to cool completely before using.
Remove the cookie dough from the fridge. If the dough is too cold to roll, allow it to sit on the counter for 5-10 minutes. Roll the dough on a floured surface then cut the cookies with a Linzer Cookie Cutter. Place each cookie on a parchment lined baking sheet then use a smaller cookie cutter to cut little “windows” into only half of the cookies. Bake at 350°F for 8-10 minutes.
Allow the cookies to cool completely before assembling. When cooled, dust the cookie tops with powdered sugar then set aside. Take the cookie bottoms and spread a thin layer of caramel then place the cookie with the small cut out on top. Repeat for each cookie and enjoy! Serve with coffee or tea.
Add in the flour, salt, cinnamon, all-purpose and almond flour. Mix until well combined.
Transfer the cookie dough onto plastic wrap and flatten into a disc. Wrap tightly with plastic wrap and chill the dough in the fridge for 1-2 hours or up to 2 days.
While the dough is chilling, make the caramel by heating sugar and water in a medium sauce pot over medium heat.
Cook the sugar until it becomes a light golden brown then turn the heat down to low. Slowly add in the butter and simultaneously whisk. The caramel will begin to foam and rise but don’t be alarmed, it will settle down.
Remove the caramel from the heat and add in the heavy cream and whisk until fully combined. Allow to cool completely before using.
Remove the cookie dough from the fridge. If the dough is too cold to roll, allow it to sit on the counter for 5-10 minutes. Roll the dough on a floured surface then cut the cookies with a Linzer Cookie Cutter. Place each cookie on a parchment lined baking sheet then use a smaller cookie cutter to cut little “windows” into only half of the cookies. Bake at 350°F for 8-10 minutes.
Allow the cookies to cool completely before assembling. When cooled, dust the cookie tops with powdered sugar then set aside. Take the cookie bottoms and spread a thin layer of caramel then place the cookie with the small cut out on top. Repeat for each cookie and enjoy! Serve with coffee or tea.