Soft, tender, and packed with flavours, these Linzer Dulce De Leche Cookies are a perfect treat for your cookie box gift around the holidays or Valentine's. Now that I am writing this post, We are ten days to Mother's Day, and I am making the cookies in heart shape.
Soft, tender, and packed with flavours, these Linzer Dulce De Leche Cookies are a perfect treat for your cookie box gift around the holidays or Valentine's. Now that I am writing this post, We are ten days to Mother's Day, and I am making the cookies in heart shape.
About These Linzer Dulce De Leche Cookies
- These cookies use my Linzer Cookie recipe, which is an excellent Linzer Cookie recipe. These cookies have a very tender crumb that melts in your mouth, and the beauty of these cutout cookies is that you can cut them in any shape and size.
- These cookies are topped with smooth chocolate icing that comes together very quickly.
- The center of the cookies is filled with decadent and creamy Linzer Dulce de Leche Cookies; I am using Eagle Brand Dulce de Leche. You can make your own Dulce de Leche, but the store-bought is more convenient.
How To Make These Cookies
- Whisk all dry ingredients, including almond flour, all-purpose flour, and salt.
- Cream the room-temperature butter with both sugars until light and fluffy. This may take a few minutes.
- Add the egg yolks. One at a time, then add both extracts and mix well.
- Switch to a rubber spatula, gradually add dry ingredients, and mix. The cookie dough will be crumbly, but mix until it holds together.
- Divide the dough into two equal portions. Wrap the dough in cling wrap and chill for one hour.
- Dust a clean surface with powdered sugar, and roll the dough to ¼ inch thickness.
- Use a large heart-shaped cookie cutter to cut the cookies. Cut one portion of chilled dough with no hole in the center, and make the second half with the small heart-shaped cut-out hole in the center.
- Transfer the cookies to the lined baking sheet, chill for 15 minutes, and then bake them. Let them cool down completely.
How To Make The Icing
- To make the icing, we need Powdered Sugar, Meringue Powder, Water, Cocoa Powder, and vanilla extract.
- Meringue powder adds stability to the icing and helps it set quickly.
- To make the icing, mix all the ingredients except the water.
- Add the water in one tablespoon at a time. When the mixture has the consistency of honey, stop adding water. The mixture should be smooth, thick and drizzly.
Assembly
- Dip the tops of the cookies with the hole in the center into the icing. Shake off the excess icing, leave the cookies on the rack, and let the icing set. It takes about one hour for the icing to set completely.
- Place about ½ - 1 teaspoon of Dulce de Lache in the center of the cookie with no hole, place the iced cookie on top and gently press down. Note that the amount of Dulce de Lache depends on how large your cookies are. The Dulce de Lache will ooze out of the cookie if you put too much.
See more related posts here;
Valentine's Cut-Out Heart Cookies
Storing: Store these cookies in an air-tight container in a cool spot for a few days.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.
📖 Recipe
Linzer Dulce De Leche Cookies
Soft, tender, and packed with flavours, these Linzer Dulce De Leche Cookies are a perfect treat for your cookie box gift around the holidays or Valentine's. Now that I am writing this post, We are ten days to Mother's Day, and I am making the cookies in heart shape.
Ingredients
For The Cookies
- 2 cups All-purpose flour, Spooned and levelled
- 1 cup Almond flour
- ¼ teaspoon Salt
- 1 cup Butter, Room temperature
- ½ cup Powdered sugar, Sifted
- ⅓ cup Light Brown sugar, packed
- 1 tablespoon Vanilla extract
- ½ teaspoon Almond extract
- 2 Egg yolks, Room temperature
- ½ cup Dulce De Leche
For The Icing
- ¾ cup Powdered sugar, Sifted
- 2½ teaspoon Cocoa powder, Dutch Processed, Sifted
- 2½ teaspoon Meringue powder
- ½ teaspoon Vanilla extract
- 1-2 tablespoon Water
Instructions
How To Make The Cookies
- Sift both flour and salt. Set aside.2 cups All-purpose flour, 1 cup Almond flour, ¼ teaspoon Salt
- Cream the butter with powdered sugar and the light brown sugar until light and creamy. Beat for a good 3-5 minutes.1 cup Butter, ½ cup Powdered sugar, ⅓ cup Light Brown sugar
- Add the egg yolks one at a time, and mix well after each.2 Egg yolks
- Add the extracts.1 tablespoon Vanilla extract, ½ teaspoon Almond extract
- Switch to a rubber spatula and gradually fold in the flour mixture. Mix until dough is formed.
- Divide the dough into two equal portions and wrap them in cling wrap. Chill the dough for at least one hour. Lightly dust the surface with flour or powdered sugar and roll the dough to ¼ inch thickness.
- Use a large heart-shaped cookie cutter to cut the cookies. Cut one portion of chilled dough with no hole in the center, and make the second half with the small heart-shaped cut-out hole in the center. Transfer the cookies to the lined baking sheet, and chill for 15 minutes.
- In the meantime, preheat the oven to 350℉ and bake the cookies for 8-10 minutes. Let them cool down on the baking sheet for 10 minutes, then transfer them to the cooling rack and let them cool down compeletly before icing.
How To Make The Icing
- To make the icing, we need Powdered Sugar and Meringue Powder.
- Finely sift the powdered sugar, Meringue powder, and cocoa powder. This will give you a smooth icing.¾ cup Powdered sugar, 2½ teaspoon Cocoa powder, 2½ teaspoon Meringue powder
- Add vanilla extract and water, one tablespoon of water at a time.½ teaspoon Vanilla extract, 1-2 tablespoon Water
- When the mixture has the consistency of honey, stop adding water. The mixture should be smooth, thick and drizzly. Do not mix the mixture vigorously; this will make your icing to be bubbly and lumpy.
Assembly
- Dip the tops of the cookies with the hole in the center into the icing. Shake off the excess icing, leave the cookies on the rack, and let the icing set. It takes about one hour for the icing to set completely.
- Place about ½ - 1 teaspoon of Dulce de Lache in the center of the cookie with no hole, place the iced cookie on top and gently press down. Note that the amount of Dulce de Lache depends on how large your cookies are. If you put too much, the Dulce de Lache will ooze out of the cookie.½ cup Dulce De Leche
Nutrition
Calories: 181kcalCarbohydrates: 22gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 44mgSodium: 104mgPotassium: 26mgFiber: 1gSugar: 4gVitamin A: 310IUCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!
Joyce says
These look amazing, Thanks for sharing the recipe.