Dulce de Leche Thumbprint Cookies

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

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.

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.

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.

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.

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).