Pretzel Linzers with salted caramel from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 213) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light corn syrup for golden syrup.

  • dbuhler on March 05, 2026

    All the comments here were so very helpful! I also just weighed my pretzels and ground them and then continued to fill the processor with the rest of the ingredients. With rolling out the dough to 1/8" thickness, and with re rolling the scraps, I had enough dough to make 44 sandwich cookies (was I only supposed to re roll once?), but only enough caramel for 36 sandwiches. For me, that was too thin and the cookie to caramel ratio was off, so if I make these again I will roll my dough to 1/6" thick or thicker to get a ratio that suits my taste. Even though I wasn't wild about these, the rest of my family loved them.

  • Kinhawaii on January 20, 2021

    I am so glad for all of the helpful comments- so measured the pretzel weight directly in the food processor bowl, ground it well, used an extra large egg, mixed it all well. Pressed out a rectangle after smearing it a bit, than rolled it as thin as I had the space for, which wasn’t quite 1/8 inch, cut out the cookies then froze them while the oven heated. My dough was easy to roll & not dry- maybe because the butter was cool but not melted? I only have round cutters so did a less pretty sandwich & it took longer to cook. An absolutely delicious cookie! My caramel was pretty stiff by the time I sandwiched the last cookie but oozed slightly later & keeps its shape better stored in my refrigerator instead of my warm kitchen.

  • taste24 on December 14, 2020

    These cookies are outstanding, but I had a lot of trouble rolling out the dough. I took hirshey's advice and did not cut out a hole in the cookie tops.. that seemed to work out well when putting together.

  • hirsheys on December 29, 2019

    Lizzy made these - the dough was a bit fiddly, but they are extremely tasty and a nice combination of salty and sweet. Also, VERY attractive with the shiny caramel. ETA: Next time, make them smaller and perhaps don't cut out middles - won't be as pretty, but will be easier to make. Smaller size better because these are very sweet and rich.

  • Rutabaga on December 20, 2017

    These are addictively delicious! I love the salty and sweet combination. I did have some minor issues with the dough, however. I used the weight measurements to determine how many pretzels to use, but after grinding the pretzels in my Vitamix, I didn't have enough pretzel dust to meet the 1 1/2 cups Deb says you should have (or 3 cups in my case, as I was doubling the recipe - I was a full cup short!). I added more pretzels accordingly, but then the dough was too dry, so I also added an extra egg and four tablespoons of butter. That did the trick. I also had difficulty rolling the dough out as thinly as recommended, but the thicker cookies still turned out well, they just had to bake a couple of extra minutes. They're pretty messy to put together, but when they taste this good, no one seems to mind. But since they are a little more involved than many cookie recipes, they're something I'll probably only make once or twice a year.

  • Zosia on November 04, 2017

    Fabulous cookies with a shortbread-like cookie and wonderful balance of sweet and salt. My dough didn't come together in the food processor and required quite a bit of kneading on a pastry board before it finally did. It was tricky to roll out since it was still a little crumbly, probably because my pretzels weren't completely powdery, and re-rolling scraps didn't work at all. I did get 25 sandwiches (50 cookies) from the first rolling (and the leftover dough is in the freezer to be baked off as a crumb topping for something).

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