This is a fun spin on a classic Linzer cookie. Feel free to fill these buttery, nutty cookies with your favorite fruit jam. I love cranberry, especially for the holidays. Kids will love these! Dulce de leche is the new peanut butter.
Recipe courtesy of Hedy Goldsmith
Print
Toasted Hazelnut Filled Dulce de Leche Cookies
Total:
33 hr 5 min
Prep:
1 hr 10 min
Inactive:
27 hr 20 min
Cook:
4 hr 35 min
Yield:
26 to 28 filled cookies
Level:
Intermediate
Total:
33 hr 5 min
Prep:
1 hr 10 min
Inactive:
27 hr 20 min
Cook:
4 hr 35 min
Yield:
26 to 28 filled cookies
Level:
Intermediate

Ingredients

Homemade Dulce de Leche: 
  • One 14-ounce can sweetened condensed milk, unopened, label removed
Hazelnut Cookies:
  • 1 cup (5 1/2 ounces) hazelnuts, blanched and chopped
  • 2 cups unbleached all-purpose flour
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 cup confectioners' sugar
  • 1 tablespoon finely grated orange zest (from about 2 oranges)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure maple extract

Directions

Make the dulce de leche one day in advance: I like to put a small folded piece of kitchen towel on the bottom of a small, heavy-duty saucepan. Set the can directly on top and fill the saucepan with enough water to reach 2 to 3 inches over the can. Bring the pot to a full boil, then lower to a simmer. Cook for 3 to 4 hours, checking the water every 30 minutes. Don't let the water level get below the can or evaporate completely. You will destroy the pot and not have properly cooked dulce de leche. I like a darker, more caramelized cream, so I cook it for 4 hours (though 3 hours will work). Very carefully remove the hot can from the pot with tongs. Allow the can to cool for 24 hours at room temperature before opening. Store in the refrigerator for up to one week after opening. 

For the cookies: Preheat the oven to 350 degrees F. Spread the hazelnuts in a single layer on a sheet pan and bake until golden brown, 8 to 10 minutes. Let cool to room temperature. Put the hazelnuts, flour, salt, cinnamon and cloves in a food processor. Pulse 8 to 10 times until the hazelnuts are finely chopped. Remove the mixture from the processor and set aside. 

In a stand mixer fitted with the paddle attachment, cream the butter, sugar and orange zest until fluffy, about 2 minutes. Add the vanilla and maple extracts and the dry ingredients; mix until the dough comes together, 1 to 2 minutes. Divide the dough into two disks, flatten them, wrap in plastic and chill for 1 hour. 

Working with one disk of dough at a time, roll the dough between two sheets of parchment. Roll out to an 11- to- 12-inch round. The dough should be slightly thinner than 1/4 inch. Chill that piece and repeat with the second disk. Chill both rounds of dough until very firm (the freezer can help if time is important). 

Line two sheet pans with parchment; set aside. From one round of dough, cut out twenty-eight 2 1/2-inch cookies. I like to use a square cutter just to mix it up from the traditional round cookie. Cut out cookies from the second round of dough-these will become the tops of the cookies. You will need to cut out a small 1-inch round center hole from the second set of cookies, which will allow you to see the filling of the finished cookie. Bake the punched holes for snacking on. 

Once all the cookies are cut, arrange on the prepared pans and chill until cold or overnight. 

Preheat the oven to 350 degrees F. Bake the cookies until they're light golden brown, 16 to 18 minutes. Remove from the oven and let cool to room temperature. 

Top the bottom cookies with the dulce de leche or your favorite fruit jam or jelly. I love cranberry-orange jam. Sift confectioners' sugar on the cookie tops while on the sheet pan, then place on top of the filled bottom cookies; light press together. 

The filled cookies should be eaten the same day. Unfilled cookies will sit very well for 4 to 5 days wrapped airtight at room temperature.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Cuban Sugar Cookies with Guava and Lime (Torticas de Moron)

Recipe courtesy of Ana Sofia Pelaez

Momofuku Compost Cookies

Recipe courtesy of Christina Tosi

Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Corn Cookies

Recipe courtesy of Christina Tosi

Banana Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Homemade Chocolate Wafer Cookies

Recipe courtesy of Zoë François

Carrot Cake Cookies

Recipe courtesy of Culinary Institute of America

Lemon Meringue Thumbprint Cookies

Recipe courtesy of Samantha Seneviratne

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here