It is about time I baked some cookies. I am not sure the last time I made cookies, maybe the summer? So, long overdue. I haven't made thumbprint cookies in about 5 years, so these are really overdue. Normally, I fill them with jam, but I thought dulce de leche would be a nice change. A sweet change. Well, the result of using dulce de leche will be me fasting for the next week!
If you have never used Dulce de Leche in baking, why not? All I can say is that I am a total convert and can't imagine not using having it in cupboard. The only problem, of course, it that's it's hard to resist. It is quite sweet though, so you really don't need a whole lot to go a long way for a delicious treat!
Notes about the cookies:
If you don't have dulce de leche, just use condensed milk. That was what I did today and normally do anyway. Put the condensed milk in a saucepan set over a simmering pan of water. Cook it for about 1/2 an hour stirring every few minutes. It will thicken once it cools.
Dulce de Leche Thumbprint Cookies
Makes 1 1/2 dozen cookies / Prep time: 20 minutes / Cook time: 10 -12 minutes (per batch)
1/2 Cup/115 grams of butter
1/4 Cup/50 grams of sugar
1 Teaspoon of vanilla
1 Cup/130 grams of flour
1 Egg yolk
Pinch of salt
1/4 Cup/35 grams of nuts of your choice, toasted and finely chopped
1/2 Cup/150 grams of dulce de Leche (see note at bottom of recipe)
Powdered sugar for dusting
Combine the flour and the salt and set aside.
Add the butter and sugar to a large mixing bowl and mix on high until light and fluffy. This will take about 3-4 minutes. Add in the egg yolk and vanilla extract until combined. Stir in flour until combined. Cover and chill the dough for about 1/2 an hour.
Add the nuts to the ducle de leche, stir and set aside.
Line a baking tray with parchment paper and make about 18 balls with your dough. Place them evenly spaced out on your baking tray and use your thumb to make an impression in the middle of each ball. Fill each middle with about 1/2 teaspoon of the dulce de leche mixture. Bake in a preheated 350 degree F oven for about 12 minutes. Remove from oven and let cool. Once cooled, sprinkle over the powdered sugar. These cookies can be stored in an airtight container for about 5 days.
Click on the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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