These spiced dulce de leche thumbprint cookies just scream the festive season. The warmth of cinnamon, vanilla, cloves, and ginger and the gooeyness of a puddle of dulce de leche on top.
- 120g butter (unsalted, at room temperature)
- 70g sugar
- 1 egg
- 1 tsp vanilla extract
- 1¼ tsp christmas spice blend
- ½ tsp salt
- 100g almond meal
- 120g plain flour
- jar of dulce de leche
Christmas Spice Blend
- 5 tbsp cinnamon (ground)
- 1 tsp cloves (ground)
- 1/2 tsp black pepper (ground)
- 1 tsp cardamon (ground)
- 1 tsp nutmeg (ground)
Combine all spices in a jar a shake to combine
- In a stand mixer, combine the butter and sugar. Mix on a medium speed for 1-2 minutes until creamy.
- Add egg and vanilla extract. Again, mix on a medium speed for 1-2 minutes until combined.
- Add spices, salt, almond meal and flour. Mix and combine all ingredients together on the lowest speed for 30 seconds. We are looking for a sticky dough, but it shouldn’t stick to your hand when rolling together in your hands.
- Scoop out dough into your hands roughly one teaspoon of dough. Roll together into a ball and place on a tray or Silpat. Make sure there is sufficient space between dough balls. Make a well in the center of each cookie by pressing something round into its center. This will also cause the dough to spread and shape into cookies. Refridgerate for 1 hour
- Preheat oven to 160°c
- Remove cookies from the fridge and bake for 10 minutes.
- Remove from the oven and scoop (or pipe) dollops of dulce de leche into each cookie well.
- Return to the oven and bake for a further 3-4 minutes until the dulce de leche has melted into a puddle. Remove from oven and leave to cool on the baking tray.
- I use the back of a round measuring spoon, however, you could use anything that shape.
- For a bit of festiveness, dust with a little pure icing sugar
Keywords: Christmas Baking, Dulce de leche