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!