Dulce de Leche Thumbprint Cookies

Ingredients

Servings

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

US / METRIC

1/2 cup

La Lechera® Dulce de Leche

2 1/4 cups

All-Purpose Flour

1/2 tsp

Ground Cinnamon

1/2 tsp

Salt

1/2 tsp

Baking Powder

1 cup

Unsalted Butter

2 sticks

1/2 cup

Granulated Sugar

2

Large Eggs

yolks only

1 tsp

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 (2 1/4 cups) , Ground Cinnamon (1/2 tsp) , Salt (1/2 tsp) , and Baking Powder (1/2 tsp) in a medium bowl; stir well.

Step 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.

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 La Lechera® 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) .