Dulce de Leche Thumbprint Cookies

Ingredients

Servings

16 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

150 g

Dulce de Leche

280 g

All-Purpose Flour

1 g

Ground Cinnamon

3 g

Salt

2 g

Baking Powder

225 g

Unsalted Butter

2 sticks

100 g

Granulated Sugar

2

Farmhouse Eggs® Large Brown Eggs

yolks only

5 mL

Vanilla Extract

to taste

Sea Salt Flakes

(optional)

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.

Step 2

Combine the All-Purpose Flour (280 g) , Ground Cinnamon (1 g) , Salt (3 g) , and Baking Powder (2 g) in a medium bowl; stir well.

Step 3

Beat the Unsalted Butter (225 g) in a large mixer bowl until creamy. Beat in the Granulated Sugar (100 g) until well blended. Beat in the Egg Yolks (2) and let the mixer run for 1 minute. Beat in the Vanilla Extract (5 mL) Gradually beat in flour mixture.

Step 4

Scoop by level tablespoon and roll into balls. Place balls 2 inches apart on prepared baking sheets. With your fingertip or the end of a round wooden spoon, make an indentation in the center of each ball.

Step 5

Bake for 10 minutes or until the bottoms are just barely golden. Cool on the baking sheets for 2 minutes; remove to wire racks to cool completely.

Step 6

Place the Dulce de Leche (150 g) in a heavy-duty resealable bag; snip the corner from the bag and pipe about ½ teaspoon dulce de leche into indentations. Sprinkle with a little Sea Salt Flakes (to taste) .