Salted Caramel Linzer Cookies
Do you have a lot of time to kill? Are you a patient person? Then make these delicious buttery salted caramel linzer cookies! V & GF!
For The Cookies
- 1 cup Earth Balance Butter, softened
- 2 cup White Sugar
- 1 cup Coconut Oil
- 2 Egg Replacers From Bob's Red Mill
- 4 1/3 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cream of Tartar
- 1 tsp Ground Cinnamon
- 1/2 cup Powdered Sugar
For The Salted Caramel
- 1/4 cup Coconut Oil
- 1/4 cup Maple Syrup
- 2 tbsp Almond Butter
- 1 tsp Vanilla Extract
- 1 tsp Arrow Root Starch
- 2 tsp Kosher Salt
In a large mixing bowl, cream together butter, sugar, and oil. Prepare your vegan egg replacers and add them to the bowl with vanilla extract. Mix well.
In another bowl, mix together flour, salt, baking soda, baking powder, cream of tartar, and ground cinnamon.
Add the flour mixture to the butter mixture and stir until a dough has formed. The dough should be like sugar cookie dough. If it's too crumbly, add a 1/3 cup of milk.
Form the dough into a ball and place into some cling wrap. Place into the fridge and allow to chill for 2 hours or overnight.
After allowing to chill, remove from the fridge and allow to come to room temperature for 2 hours.
Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
After 2 hours, flatten into a disk and roll out onto a flat surface. The dough should be flattened completely. Begin to cut out the cookies using a linzer cookie cutter. Then proceed to use the small heart shaped cutter and cut out the middle. Place the heart shaped cookie next to the one that isn't cut to make sure that you have enough cookies to make a sandwich.
Place into the oven and bake for 12 minutes or until golden brown.
Remove from the oven after 12 minutes and allow to cool before spreading the caramel topping and topping them with powdered sugar.
After allowing the cookies to cool completely, add a little bit of caramel sauce and a sprinkle of salt to the cookies that aren't cut out with a heart. Take the heart shaped cookie and dip it in the powdered sugar. Place on top of the caramel topped cookie. Repeat this step until done.
For The Caramel Sauce: (prep this while waiting for the cookies to cool)