Think outside the box! Instead of jelly, fill your thumbprint cookies with delectable Dulce de Leche.
Total Time
40min
4.7
3 Ratings
Author: LA LECHERA®
Servings:
16
Ingredients
•
1/2
cup
Dulce de Leche
•
2 1/4
cups
All-Purpose Flour
•
1/2
tsp
Simply Organic Cinnamon, Ground
•
1/2
tsp
Salt
•
1/2
tsp
Baking Powder
•
1
cup
Unsalted Butter
•
1/2
cup
Granulated Sugar
•
2
Farmhouse Eggs® Large Brown Eggs
•
1
tsp
Vanilla Extract
•
to taste
Sea Salt Flakes
(optional)
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.
2.
Combine the All-Purpose Flour (2 1/4 cups), Simply Organic Cinnamon, Ground (1/2 tsp), Salt (1/2 tsp), and Baking Powder (1/2 tsp) in a medium bowl; stir well.
3.
Beat the Unsalted Butter (1 cup) in a large mixer bowl until creamy. Beat in the Granulated Sugar (1/2 cup) until well blended. Beat in the Egg Yolks (2) and let the mixer run for 1 minute. Beat in the Vanilla Extract (1 tsp) Gradually beat in flour mixture.
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.
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.
6.
Place the Dulce de Leche (1/2 cup) 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).
Author's Notes
After rolling the dough into balls, roll in finely chopped nuts or cinnamon sugar. Proceed with the recipe. Yields 45 cookies.
Nutrition Per Serving
CALORIES
242
FAT
13.2 g
PROTEIN
2.9 g
CARBS
27.0 g
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