If you don’t live or work with me, you probably haven’t tasted these cookies. As I see it, you now have two choices. One, try to convince me to make these cookies for you or, two, hurry into the kitchen and get started.
Before I give you the recipe, I’ll talk a bit, if that doesn’t suit you, scroll down ;)
My boyfriend went to Los Angeles in august/september (jealous, who me??) and came home with the suitcase packed with cake stuff for me :) and really good cake stuff too, and nothing I already had :) One of these things was a halloween linzer cookie cutter set. Linzer cookies are the cookie form of Linzer Torte, and are appareantly quite specific, google “linzer cookie wiki” for more info. Anyway, I used the cutters for sandwich cookies (which linzer cookies also is, but they are specific sandwich cookies). I used LilaLoa’s chocolate cookie recipe and I loved it! the dough was easy to work with, the cookies did not flood and ruin the shape, and they tasted really good and chocolatey and were so dark and nice! (In other words, make them, I dare you!)
I wanted a caramel filling for the cookies, and the one I ended up using (you’ll get the recipe, relax relax) was soo good. Soo good I might have eaten part of it with a spoon after realising just how good it was (and that I made to much for the cookies as well). By the way, this fillinf works as an icing/frosting as well, so no excuse not to try it!
I sandwiched the oh-so-dark-and-chocolatey cookies with the mouthwatering caramel filling and left the cookies in the fridge overnight. Now, I probably shouldn’t have left them in the fridge, as they got kind of soft, but they were still soooo delicious and the combination of the chocolatey goodness and the dreamy caramel were so fitted for each other and they were very popular when I brought them to work.
I might just have to make these again. Maybe for halloween?
Oh yeah, I promised you the recipe, didn’t I?
The cookies (adapted from LilaLoa):
140 g butter
170 g sugar
1 egg
½ tsp. vanilla
sugar
½ tsp. salt
pinch of
baking powder
30 g cocoa
powder
245 g flour
Cream the butter and sugar together, add the egg and then the cocoa. Mix salt, baking powder and flour, and add to the dry ingredients. Roll out (no chilling necesary here) and cut desired shapes.
Bake at 190 degrees Celsius for 6½ minutes. Let the cookies cool before sandwiching with the yummy filling!!
The filling:
55 g butter
100 g brown
sugar
30 ml milk
125 g icing sugar
Melt the butter and stir in the brown sugar. Bring to boil, and let boil for two minutes. Remove from heat and slowly(!) add the milk while stirring. Return to heat and let boil for 2 more minutes. Cool for about 30 minutes. Beat in the icing sugar until you get a spreadable consistensy.
Sandwich the cookies with a teaspoon of the filling and leave to set. Eat. Enjoy. And send me happy thoughts while eating and enjoying.