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!

Time: 50 minutes

Number Of Ingredients: 8

Ingredients: unsalted butter,sugar,vanilla,salt,all-purpose flour,dulce de leche,nutella,sea salt

Steps:

1. preheat the oven to 350 degrees f
2. with an electric mixer , cream the butter , sugar , vanilla , and salt until smooth
3. scrape the bowl with a spatula
4. turn the mixer on low and add the flour a little at a time , until it is just combined
5. line your cookie sheets with parchment paper
6. roll the dough into 1 oz
7. ballsabout 1 tablespoons
8. place them on the cookie sheets and make a deep indention in each cookie , with your thumb
9. press any cracks back into place
10. bake for approximately 20 minutes
11. it will look like the craters have disappeared , but when the cookies cool , theyll be back !
12. scoop the dulce de leche into a quart-size freezer bag
13. microwave it for 30-60 seconds until thin , like melted peanut butter
14. the bag may be hot , so wrap it in a small towel
15. snip a hole in the corner of the bag and squeeze about 1 teaspoons of caramel into the centers of 24 cookies
16. tap the cookies gently to help the caramel fill in the entire indention
17. while the caramel is still a little tacky , sprinkle each cookie with course sea salt
18. repeat this process with melted nutella and the remaining 24 cookies
19. allow the dulce de leche and nutella to cool for a little while before serving , so the centers can set
20. you could put them in the refrigerator to speed this up !

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