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Salted Miso Caramel Linzer Cookies
Prep: 30 minutes (plus 1 hour chilling)
Cook: 15 minutes
Servings: 18 sandwich cookies
Umami Meets Holiday Cheer
Linzer cookies are a holiday staple, but we've dared to reinvent the classic. By swapping the traditional jam filling for a luscious, homemade salted miso caramel, we introduce a layer of umami that perfectly balances the sweetness. This is the cookie that will have everyone asking, 'What is that incredible flavor?'
Materials
- For the cookies: 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/4 tsp salt
- Powdered sugar for dusting
- For the miso caramel: 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream, warmed
- 2 tbsp white miso paste
Preparation
- Let's begin with the star of the show: the miso caramel. In a heavy-bottomed saucepan, melt the sugar over medium heat, stirring occasionally until it turns into a smooth, amber-colored liquid. Keep a close eye on it, as caramel can burn quickly!
- Carefully whisk in the butter until it's completely melted. The mixture will bubble up, so be cautious. Slowly pour in the warm heavy cream while whisking continuously. Let it bubble for one minute, then remove from the heat.
- Now for the magic ingredient! Whisk in the white miso paste until the caramel is smooth and uniform. Set it aside to cool and thicken. This stuff is liquid gold!
- For the cookie dough, beat the softened butter and sugar in a large bowl until pale and fluffy. Add the egg yolk and vanilla, mixing until just combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add this dry mixture to the butter mixture, mixing on low until a cohesive dough forms.
- Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least an hour. This step is non-negotiable for perfectly cut-out cookies!
Cooking
- Ready to bake? Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness.
- Using a 2-inch round or fluted cookie cutter, cut out your shapes. On half of these cookies, use a smaller cutter to make a cutout in the center – this will be the top of your sandwich.
- Carefully transfer the cookies to the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the sheet for a few minutes before moving to a wire rack to cool completely.
- Once the 'top' cookies (the ones with the holes) are cool, give them a generous dusting of powdered sugar. It's like a festive snowfall!
- Time for assembly! Spread a small amount of your cooled miso caramel on the flat side of each solid 'bottom' cookie. Gently place a powdered 'top' cookie on top, pressing just enough for the caramel to peek through the cutout. The sweet and savory aroma is simply divine.
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