“Why do people even make regular gingerbread?” This is the question I asked myself after eating these Gingerbread Linzer Cookies with dulce de leche centers.
I mean, isn’t a complaint that gingerbread is too dry? So you just overcrowd it with icing sugar? But then it’s still dry?
Whell. NOT WITH THESE LINZERS. They the opposite, thanks to these delectable dulce de leche centers.
So what’s a linzer?
A linzer is an Austrian dessert typically made from a shortbread-like dough, but with ground nuts (these don’t have nuts, but you get the picture). They usually have a jam center (they are literally jam-packed) and then topped with another cookie, this time with a hole in the middle so you can see those gorgeous jam centers.
I’ve made more traditional linzers before, but I’m not going to lie, I really like how these are all spiced and s**t. It’s lovely and holiday-esque and I really enjoy them.
Enjoy friends! XO!
for the dulce de leche
- 15 oz can sweetened condensed milk
- scant 1/2 teaspoon salt
for the shortbread
- 1 cup butter, softened
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 tablespoon ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
for the dulce de leche
- Remove the labeling from the sweetened condensed milk and place the can on its side in a pot of boiling water. Lower the heat and simmer for 3 hours. Make sure the water covers the top of the can at all times (you will have to pour in more water from time to time). Remove can from water, allow to cool slightly, then open and stir in salt. Set aside.
for the gingerbread shortbread
- In a stand mixer, whip butter and brown sugar until combined.
- In a separate bowl, combine flour, spices, and salt. Pour into mixer, pulsing until combined.
- Separate dough in half and pound into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours).
- Preheat oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
- Remove one disk of dough from the fridge and place on a well-floured work surface. Use a rolling pin to roll dough out to 1/4 inch thickness.
- Using a 3-inch fluted edge cookie cutter, cut out disks of dough and place onto baking sheets. Use a 1-inch fluted edge cutter to cut out the center of half of the disks of dough. You can repeat this process again with your leftover scraps of dough.
- Repeat entire process with second disk of dough.
- Bake cookies for 8-10 minutes. The cookies should be slightly soft to the touch. Allow to cool for 10 minutes on the baking trays, then transfer to a cooling rack to finish cooling completely.
- Dust the center-cut cookies with powdered sugar. Place a rounded teaspoon of dulce de leche in the center of a full cookie and then sandwich it with the powdered-sugar cookie. Repeat with remaining cookies.