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Caramel Linzer cookies served on a plate
Crumbly Linzer pastry with caramel cream and chocolate decoration

Caramel-Filled Linzer Cookies

Author: Flavelo
Recipes Cakes and Desserts
Linzer dough is one of the noblest shortcrust pastries, owing its melt-in-the-mouth texture to high butter content. The secret lies in 'cold ingredients, hot oven'. In this version, we fill it with thick caramel cream instead of the usual jam, offering a luxurious experience when paired with the buttery cookie.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 12 servings
🔥 Calories 320 kcal
🌍 Cuisine European Pastry

Ingredients

Equipment Needed

  • Linzer Cookie Cutters
  • Rolling Pin
  • Parchment Paper

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Mix flour, powdered sugar, and salt, then rub in cold butter quickly until you get a wet sand texture.

Tip: The goal is to keep butter in tiny pieces. During baking, these create steam, making the dough flaky.
2 ✓

Add yolks and vanilla, knead just until combined. Wrap in foil and chill for 30 minutes.

Tip: Chilling firms the butter, making rolling easier and preventing spreading.
3 ✓

Roll dough on floured board to 1/8 inch thickness. Cut even number of discs, punching centers out of half.

Tip: Rotate dough while rolling to prevent sticking.
4 ✓

Bake at 350°F (180°C) for 8-10 minutes until edges just color. Cool on the sheet!

Tip: Dough is very fragile when hot due to liquid fat. Structure sets while cooling.
5 ✓

Spread caramel on solid discs, top with perforated ones, and drizzle with chocolate.

Tip: Chocolate isn't just decoration; its bitterness balances the caramel's sweetness.

Recipe FAQ

Why did they shrink while baking?
You overworking the dough, activating the gluten. Rest in the fridge before rolling to relax strands.
Why are they hard?
Absorbed too much flour during rolling, or baked too long.

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 cup Unsalted Butter (cold, cubed)
  • 3/4 cup Confectioners' Sugar
  • 2 large Egg Yolks
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 3/4 cup Dulce de Leche or Thick Caramel
  • 2 oz Dark Chocolate (melted)