Description
Delight in these Dulce de Leche Linzer Cookies, featuring tender, cinnamon-infused almond cookies sandwiched with creamy dulce de leche. A perfect treat dusted with powdered sugar, ideal for parties or a sweet everyday indulgence.
Ingredients
Scale
For the Cookie Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup finely ground almonds (or almond flour)
- 1 tablespoon lemon zest (optional)
For the Filling and Finishing
- ½ cup dulce de leche (store-bought or homemade)
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Dough: In a medium bowl, whisk together flour, cinnamon, and salt. In a separate large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined. Gradually mix in the dry ingredients to form the dough, then fold in ground almonds and lemon zest if using.
- Chill the Dough: Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes. This firms the dough, making it easier to roll and cut.
- Roll and Cut: On a lightly floured surface, roll out one disc of chilled dough to approximately ¼-inch thickness. Use a round cookie cutter to cut cookies and arrange them on the prepared baking sheets. For half the cookies, use a smaller cutter to cut out a center hole—these will serve as the tops of the sandwich cookies.
- Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges just begin to turn golden. Allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Assemble the Cookies: Once cooled, spread about one teaspoon of dulce de leche onto the solid cookies (the bottom halves). Gently place the cookies with the center hole on top, forming sandwiches.
- Finish: Lightly dust the assembled cookie sandwiches with powdered sugar for an elegant finish before serving.
Notes
- For best results, chill the dough thoroughly; this prevents spreading during baking and helps maintain cookie shape.
- Lemon zest is optional but adds a subtle brightness that complements the cinnamon and dulce de leche.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies can be made ahead and assembled the next day.
- Substitute almond flour with finely ground almonds for texture variation.
