Fudge Gingerbread Linzer Cookies (Print Version)
# Ingredients:
01 -
1/3 cup (73g) unsalted butter, room temperature.
02 -
1/2 cup (100g) brown sugar.
03 -
1/4 cup molasses.
04 -
1 large egg, room temperature.
05 -
1/2 teaspoon vanilla extract.
06 -
2 cups all-purpose flour.
07 -
1/4 teaspoon fine sea salt.
08 -
1 teaspoon ground ginger.
09 -
3/4 teaspoon ground cinnamon.
10 -
1/4 teaspoon ground cloves.
11 -
1/4 teaspoon ground allspice.
12 -
2 tablespoons (30g) unsalted butter.
13 -
2/3 cup heavy cream.
14 -
1/3 cup honey or light corn syrup.
15 -
1/3 cup (66g) brown sugar.
16 -
1/4 cup (20g) cocoa powder.
17 -
1 cup (170g) chopped dark chocolate or semi-sweet.
18 -
1 teaspoon vanilla extract.
# Instructions:
01 -
Whisk flour, spices, and salt together in a bowl.
02 -
Cream butter and sugar, add molasses, egg, and vanilla. Mix in dry ingredients.
03 -
Form dough ball, wrap in plastic, refrigerate at least 3 hours.
04 -
Roll dough 1/8" thick, cut shapes with holes in half the cookies. Freeze while oven preheats.
05 -
Bake at 350°F for 8-10 minutes, rotating if needed.
06 -
Simmer cream, butter, honey, sugar, and cocoa. Add chocolate and vanilla off heat.
07 -
Dust top cookies with powdered sugar, pipe fudge on bottom cookies, sandwich together.
# Notes:
01 -
Freezing dough before baking helps maintain shape.
02 -
Fudge must be room temperature for assembly.
03 -
Can store at room temperature 3 days or refrigerated 5 days.