Dark chocolate linzer cookies with a hint of mocha and a luscious layer of creamy dulce de leche will dazzle at your next holiday celebration!
- 1 can Eagle Brand Sweetened Condensed Milk
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 2 TBSP canola oil
- 3 tsp espresso powder
- 3/4 cup granulated sugar
- 1/2 cup confectioner’s sugar
- 1 1/2 teaspoon vanilla
- 1 teaspoon kosher salt
- 2 large eggs, room temperature
- 1/2 cup cornstarch
- 1 cup unsweetened cocoa powder, dark Dutch process
- 3 cups all purpose flour
- confectioner’s sugar for dusting
- Place a can of Eagle Brand Sweetened Condensed Milk in a large pot of water over medium high heat. Be sure the can is covered by at least two inches of water all times.
- Bring the water to almost boiling and then reduce to a simmer. Simmer for 2-3 hours, checking water level often.
- Add more water as needed, making sure to always keep the water line at least two inches above the can. The dulce de leche will be darker in color the longer you leave it to simmer.
- Remove the can from the pot with tongs and allow to cool to room temperature. Open the can and stir before spooning onto cookies.
- Mix the butter, oil, espresso powder, sugars, vanilla and salt on low speed in the bowl of a stand mixer fitted with a paddle attachment. Do not over mix as we do not want to incorporated air into the dough.
- Add the eggs one at a time and mix on low speed until incorporated.
- In a medium bowl, whisk together the cornstarch, cocoa powder and flour.
- Slowly add the flour mixture to the butter and egg mixture until fully incorporated. If needed, add a TBSP at a time of flour until the dough pulls away from the sides of the bowl and forms a ball. The dough should come together and not be too dry.
- Remove the dough from the bowl and form into a ball. Cut the ball in half.
- Place each half on a piece of parchment paper, cover with another piece of parchment paper and then roll the dough with a rolling pin to 1/4 inch thick.
- Slide the parchment sheets onto a cookie sheet and chill the dough in the freezer for 15 minutes. Repeat with second ball of dough.
- Once the dough is firm to the touch, use snowflake cookie cutters to cut out shapes. Transfer to a parchment lined baking sheet, 1 inch apart. Chill for 10 more minutes.
- Meanwhile, preheat the oven to 350°F. Bake the cookies for 10-11 minutes until the edges are set. Do not over bake or the cookies will be dry. Cool on baking sheets for 10 minutes before transferring to a cooling rack to cool completely.
- To assemble the liners, dust the top of one cookie with confectioner’s sugar. Place 2 teaspoons of dulce de leche on a separate cookie and then place the cookie dusted with sugar on top, forming a sandwich. Press together gently.
- Refrigerate for 10-20 minutes to set.
**Prep time includes making the dulce de leche.
Note that cookies come together quickly, but dulce de leche must simmer on the stovetop for 2-3 hours. Plan accordingly.
Cookies may be frozen before filling with dulce de leche.
Dough may be made in advance. Store tightly wrapped in the refrigerator.