Desserts | Holidays

Dulce de Leche Thumbprint Cookies

Here is an old -fashioned favorite with a twist.  The cookies have a luscious filling of dulce de leche instead of jam. You could wash the cookies with egg white and roll them in finely chopped almonds or hazelnuts before baking for extra texture and flavor.

Ingredients:

  • ¾ cup softened butter (173 grams)
  • ⅓ cup sugar (65 grams)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (240 grams)
  • ½ teaspoon salt
  • ⅓ cup San Ignacio Dulce de Leche San Ignacio Dulce de Leche
  • Esprit du Sel Fleur de Sel Esprit du Sel Fleur de Sel

Preparation:

Time: 2 hours and 30 minutes
Yield: 15

Make the cookies

  • Cream together the butter, sugar and vanilla until light and fluffy. Stir in the flour and salt. Mix until just combined. Wrap the dough tightly in plastic wrap and chill at least 2 hours or overnight.
  • Bring the dough to room temperature and roll it into 1 inch balls. Using your thumb, thimble or the back of a wooden spoon, make an indent in the middle of each cookie. Put the cookies on sheet pans lined with baking parchment. Refrigerate as you warm up the oven.
  • Preheat oven to 350° F.
  • Bake 12-15 minutes. They will still look a little pale after baking. Cool completely before filling.
  • Melt about ⅓ cup of dulce de leche in the microwave for about 20 seconds. Fill each cookie with a teaspoon of the dulce de leche. Sprinkle with Fleur de Sel.
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