Spiced Linzer Cookies with Dulce de Leche

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spiced linzer cookies with dulce de leche

Can you believe that I made dulce de leche for the first time last week? I actually find it hard to believe myself, not only am I one of the world’s biggest fans of sweetened condensed milk but the beautiful sound of the words “dulce de leche” alone makes my mouth water.

Apparently this delightful substance (which translates to “candy made from milk”) was invented as a way to preserve milk. One of mankind’s greatest ideas, I say.

I made the dulce de leche by baking the contents of a can of sweetened condensed milk in the oven until they turned light brown (following epicurious’ instructions).

The resulting thick sauce looks a bit like caramel but tastes much better, the flavor is much more complex and the sweetness much less in-your-face.

I filled the dulce de leche in between pumpkin spice Linzer cookies and overall the combination of all the flavors turned out so beautifully that I made the recipe again the next day. A delicious fall or holiday cookie!

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Related Post:

Love Linzer cookies? Check out these Linzer Cookies with Ginger Cardamom Raspberry Jam:

linzer cookies with ginger cardamom raspberry jam

spiced linzer cookies with dulce de leche
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Spiced Linzer Cookies with Dulce de Leche

Cook Time2 hrs 15 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: dulce de leche, pumpkin spice
Servings: 14 cookies
Calories: 260kcal
Author: Nicole Branan | The Spice Train

Ingredients:

For the dulce de leche:

  • 1 can sweetened condensed milk (14 ounces)

For the cookies:

  • 1.5 cups + 2 tablespoons all-purpose flour
  • pinch of salt
  • 1 teaspoon pumpkin spice
  • 12 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • powdered sugar

Instructions:

For the dulce de leche:

  • Heat the oven to 425 degrees F.
  • Pour the sweetened condensed milk into a 9-inch glass or ceramic pie plate.
  • Cover tightly with aluminum foil and set into a roasting pan.
  • Bring a kettle of water to boil and pour the water into the roasting pan so that it comes halfway up the pie plate.
  • Bake until the milk has turned brown (1.5 –2 hours). Check after about 45 minutes and refill the hot water if necessary.
  • Let cool, then strain into a glass bowl.

For the cookies:

  • Whisk flour, salt and spice together in a bowl. Set aside.
  • Beat butter and sugar until well combined and creamy.
  • Beat in the vanilla extract.
  • Beat in the dry ingredients.
  • Bring the dough together into a ball by hand, wrap in plastic wrap and chill in the fridge for 30 minutes.
  • Heat the oven to 350 degrees F.
  • Roll out the dough between two sheets of plastic wrap, then cut out the cookies.
  • Bake the cookies on a cookie sheet lined with parchment paper until they are lightly browned (12 – 15 minutes).
  • Let the cookies cool.
  • Sift powdered sugar onto the top cookies.
  • Spoon a dollop of dulce de leche onto the bottom cookies and top with a cut-out center cookie.

Nutrition

Calories: 260kcal

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11 comments

  1. Louise | Cygnet Kitchen says:

    I love the way you describe how you shot these Nicole! You always make everything look so beautiful. It helps aspiring photographers to know that it is not always simple and straightforward to create these images, even when you are very talented! p.s I have never made dulce de leche either, but as always you make me want to try it right now! x

  2. Claudia | The Brick Kitchen says:

    So gorgeous Nicole! I have been dying to make linzer cookies for a while (something about cutting them out and sandwiching together I think!) and love how you have filled them with dulce de leche – I really need to try that method of transforming your can of sweetened condensed milk into caramel, it is genius!

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