Caramel Hazelnut Linzer Cookies
Ingredients
The cookies
-
⅔
cup
hazelnuts
-
⅔
cup
packed light or dark brown sugar
-
2½
cups
all-purpose flour
-
½
teaspoon
baking powder
-
1
teaspoon
ground cinnamon
-
½
teaspoon
salt
-
1
cup
unsalted butter
-
1
large
egg
-
1½
teaspoons
pure vanilla extract
-
2
tablespoons
confectioners’ sugar (optional for dusting)
The caramel filling
-
1
cup
granulated sugar
-
6
tablespoons
unsalted butter
-
½
cup
heavy cream
-
½
teaspoon
salt
Instructions
- Pulse hazelnuts and ⅓ cup brown sugar in a food processor until fine.
- Whisk together flour, baking powder, cinnamon, and salt in a bowl.
- Beat butter and remaining brown sugar until smooth, then add egg and vanilla and mix well.
- Combine dry ingredients with wet ingredients and mix until dough forms.
- Divide dough into two discs, wrap, and chill for at least 3 hours.
- Preheat oven to 350°F (180°C) and prepare baking sheets.
- Roll out dough to ¼ inch thick and cut into shapes.
- For half of the cookies, cut a hole in the center.
- Bake cookies until lightly browned, about 10-13 minutes.
- Make caramel by melting sugar, then adding butter and cream, cooking until thickened.
- Cool caramel for at least 3 hours before using.
- Assemble cookies by spreading caramel on whole cookies and topping with donut cookies.
Nutrition Facts (estimated)
Servings
24
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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