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Dulce de Leche Linzer Cookies

These Dulce de Leche Linzer Cookies combine tender, buttery shortbread infused with ground nuts and a luscious dulce de leche center, making them perfect for gifting or holiday gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cookie sandwiches
Course: Dessert
Cuisine: American, Bakery
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, at room temperature Use high-quality butter for best flavor
  • 2/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 2 cups all-purpose flour, spooned and leveled
  • 1 cup finely ground almonds or hazelnuts Fresh nuts give the best aroma
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon (optional) Adds warmth
For the Filling and Finish
  • 1 to 1 1/4 cups dulce de leche (store-bought or homemade) Smooth and thick
  • 1/2 cup powdered sugar, for dusting
  • Optional: extra finely chopped nuts for edges

Method
 

Preparation
  1. In a large bowl, beat the butter and sugar on medium-high until light and fluffy, about 3 to 4 minutes.
  2. Beat in the egg and vanilla until combined. Scrape down the bowl to ensure everything is mixed.
  3. In a separate bowl, whisk together the flour, ground nuts, salt, baking powder, and cinnamon if using.
  4. Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined.
  5. Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour or up to 2 days.
Baking and Assembly
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
  2. Roll out the dough on a lightly floured surface to about 1/8 inch (3 mm) thickness and cut with a 2-inch round cutter.
  3. To create the tops, cut out small centers with a smaller cutter.
  4. Bake for 9 to 12 minutes, until edges are golden and centers are set. Let cool on the pan for 5 minutes, then transfer to a wire rack.
  5. Spread about 1 teaspoon of dulce de leche on each whole cookie, then place a top cookie with a cutout window.
  6. Dust the tops with powdered sugar just before serving.

Notes

Chill the dough well for cleaner cutouts. If dulce de leche is too thick, warm it briefly in a bowl over warm water to make it spreadable. Variations can include using raspberry jam or Nutella as the filling. Store in an airtight container at room temperature for up to 3 days.