This holiday season, in addition to the classic Linzer cookies, serve these soft cookies with the addition of ground pretzels and an irresistible caramel filling. If you are a fan of sweet and salty combinations, then you will enjoy this holiday treat.
Using a food processor, blend the pretzels until flour-like. Add flour, sugars, baking powder, and salt. Pulse several times to combine the ingredients.
Add the butter cut into pieces and pulse until you get a crumbly mixture. Add the egg and egg yolk and pulse until the mixture is combined. Transfer to a lightly floured work surface and knead briefly. If you find the dough is too dry, add a teaspoon or two of water.
Divide the dough into two parts, and roll each part between two baking papers, to a thickness of about 1/8 inch. Transfer both rolled-out doughs with baking paper to a baking sheet or a large tray and place them in the refrigerator for a minimum of 30 minutes.
Preheat the oven to 350 °F (177 °C) and cover two baking sheets with baking paper.
Take out one dough and peel off the top of the baking paper. Press the cookie cutter into the flour, then cut out the shapes as desired. Knead the rest of the dough briefly and roll it out again and cut as many cookies as possible. If the dough seems sticky, put it in the freezer for a few minutes.
Cut out the center of half of the cookies. Transfer to a prepared baking sheet and refrigerate for 15 minutes.
Remove from the refrigerator and bake for 9-10 minutes, until the edges start to get a light brown color. Don't overbake. Transfer the cookies to a cooling rack and allow them to cool completely.
Repeat the process with the other part of the dough.
For the caramel:
Heat the sugar in a medium-sized pot over medium-low heat, stirring gently with a wooden spoon. The sugar will clump first, but over time it will melt into an amber-brown liquid. Keep an eye on the sugar so it doesn’t burn
Once the sugar is completely melted and turned into a darker color, add the butter and whisk until combined. Be careful as the mixture will suddenly start to boil and bubbles will form. Stir until the butter is melted and combined. If the butter seems to separate from the sugar, remove it from the heat and stir vigorously until everything comes back together.
Slowly pour in the heavy cream and stir until combined. Let the mixture boil for 1-2 minutes. Remove from the heat and stir in the salt. Allow it to cool, just enough so that the caramel is not hot to the touch.
Lightly dust the cookies with the holes in the center with powdered sugar.
The other part of the cookies, which are full shape, turn upside down and put about 1 teaspoon of caramel on each and cover with cookie lids dusted with sugar.
Notes
You can also knead the dough by hand. In that case, let the butter stand for about 10 minutes to soften.Keep in mind that pretzels must be very finely ground.Store them in the refrigerator in a closed container for about 2 weeks and serve them at room temperature. Cookies freeze well for about 2 months. Thaw the in the refrigerator overnight.