Food
Sea Salt Dulce De Leche Thumbprint Cookies
Ingredients for 24 cookies
- 2 sticks unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 2.5 cups all-purpose flour
- 1 14-ounce can dulce de leche
- coarse sea salt, for sprinkling on top
Preparation
- Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper.
- Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium low speed until light and fluffy, about 3 minutes.
- Add the egg yolks and vanilla, and mix until well combined, about 1 minute.
- Sift in the flour and salt, and mix until just combined. The dough should be crumbly but still hold together.
- Roll the dough into 2-tablespoon-sized balls, and place them on the prepared baking sheet spaced 3-4 inches apart.
- Using the back of a teaspoon, make a deep indentation in each of the cookies, pressing together any parts that crack.
- Bake for 11-15 minutes, until just beginning to turn golden at the edges. Then let cool completely, about 15 minutes.
- Use a piping bag or Ziploc with a hole cut out in the corner to pipe the dulce de leche into the crater of each cookie, then garnish with coarse sea salt.
- Enjoy!
Nutrition Info – Estimated values based on one serving size.
- Calories 130
- Fat 1g
- Carbs 25g
- Fiber 0g
- Sugar 13g
- Protein 3g
