Ingredients
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2
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1 1/3
-
1 1/4
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1/2
-
4 1/2
-
13
-
13
-
-
-
-
-
-
-
-
Directions
Dulce De Leche and Nutella Thumbprints,You just can’t beat the delicate buttery texture of good shortbread cookies. In fact, I’m often tempted to think EVERY cookie should start as a shortbread cookie! Add caramel or chocolate-hazelnut, top them with sea salt…and you have something utterly addictive, a swear-worthy cookie!,These are amazing! I couldn’t find dulce de leche at my grocery store so I had to make my own. The saltiness and sweetness combined are perfect on the cookie that’s not too sweet!
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Steps
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1
Done
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Preheat the Oven to 350 Degrees F. With an Electric Mixer, Cream the Butter, Sugar, Vanilla, and Salt Until Smooth. Scrape the Bowl With a Spatula. Turn the Mixer on Low and Add the Flour a Little at a Time, Until It Is Just Combined. |
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2
Done
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Line Your Cookie Sheets With Parchment Paper. Roll the Dough Into 1 Oz. Ballsabout 1 Tablespoons. Place Them on the Cookie Sheets and Make a Deep Indention in Each Cookie, With Your Thumb. Press Any Cracks Back Into Place. |
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3
Done
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Bake For Approximately 20 Minutes. It Will Look Like the Craters Have Disappeared, but When the Cookies Cool, Theyll Be Back! |
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4
Done
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Scoop the Dulce De Leche Into a Quart-Size Freezer Bag. Microwave It For 30-60 Seconds Until Thin, Like Melted Peanut Butter. the Bag May Be Hot, So Wrap It in a Small Towel. Snip a Hole in the Corner of the Bag and Squeeze About 1 Teaspoons of Caramel Into the Centers of 24 Cookies. Tap the Cookies Gently to Help the Caramel Fill in the Entire Indention. |
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5
Done
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While the Caramel Is Still a Little Tacky, Sprinkle Each Cookie With Course Sea Salt. Repeat This Process With Melted Nutella and the Remaining 24 Cookies. |
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6
Done
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Allow the Dulce De Leche and Nutella to Cool For a Little While Before Serving, So the Centers Can Set. |
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7
Done
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*you Could Put Them in the Refrigerator to Speed This Up! |
