Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.
All-Purpose Flour (2 1/4 cups)
Ground Cinnamon (1/2 tsp)
Salt (1/2 tsp)
Baking Powder (1/2 tsp)
in a medium bowl; stir well.
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.
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)