Dulce de Leche and Chocolate Thumbprint Cookies

Dulce De Leche and Chocolate Thumbprint Cookies

Ingredients

• 1 cup unsalted butter
• ⅔ cup white sugar
• ¼ tsp salt
• 2¼ cups all purpose flour
• 1 cup dulce de leche
• ½ cup chocolate chips
• 1 tbsp butter

Instructions

1. Preheat oven to 325F
2. Using an electric mixer, cream together the butter, sugar and salt until smooth. Slowly mix in the flour until the dough is an even consistency and comes away from the bowl.
3. Roll the cookies in 1½ inch balls and place on a cookie sheet, lined with parchment paper, about 2 inches apart. Using your thumb, or the cap from a Chapstick tube, press down in the centre of each ball to create an indentation.
4. Bake for about 20 minutes. The cookies should just start to brown along the bottom edges. Remove from the oven. If desired, repress the indentations (they rise a bit during baking).
5. Cool completely on a wire rack.
6. Spoon some dulce de leche in each thumbprint.
7. Melt the chocolate chips in a microwave, using a double boiler, or a bowl resting on a pot of barely boiling water. Whisk in the butter until smooth. Using a knife or pastry bag, drizzle the chocolate on top of the cookies.

Dulce De Leche

Open 1 can of sweetened condensed milk and pour into a canning jars and place the lid on tightly.
Place the jar in your crockpot and cover with water
Cook on low for 9-11 hours. After 9 hours, remove a jar with tongs to see if the caramel color is dark enough. If not, return and continue cooking.
NOTE: Don't lift the lid and check too often. Every time you remove the lid from the slow cooker, it adds 30 minutes to the cooking time.
Place the jars on a dish towel, and leave them undisturbed until they cool to room temperature.
This process also seals the jars. They will keep sealed up to 1 month.
NOW MAKE THESE COOKIES!
(This sauce is pretty tasty on ice cream too)

Original Source: The Black Peppercorn

Dulce De Leche and Chocolate Thumbprint Cookies

Ingredients

• 1 cup unsalted butter
• ⅔ cup white sugar
• ¼ tsp salt
• 2¼ cups all purpose flour
• 1 cup dulce de leche
• ½ cup chocolate chips
• 1 tbsp butter

Instructions

1. Preheat oven to 325F
2. Using an electric mixer, cream together the butter, sugar and salt until smooth. Slowly mix in the flour until the dough is an even consistency and comes away from the bowl.
3. Roll the cookies in 1½ inch balls and place on a cookie sheet, lined with parchment paper, about 2 inches apart. Using your thumb, or the cap from a Chapstick tube, press down in the centre of each ball to create an indentation.
4. Bake for about 20 minutes. The cookies should just start to brown along the bottom edges. Remove from the oven. If desired, repress the indentations (they rise a bit during baking).
5. Cool completely on a wire rack.
6. Spoon some dulce de leche in each thumbprint.
7. Melt the chocolate chips in a microwave, using a double boiler, or a bowl resting on a pot of barely boiling water. Whisk in the butter until smooth. Using a knife or pastry bag, drizzle the chocolate on top of the cookies.

Dulce De Leche

Open 1 can of sweetened condensed milk and pour into a canning jars and place the lid on tightly.
Place the jar in your crockpot and cover with water
Cook on low for 9-11 hours. After 9 hours, remove a jar with tongs to see if the caramel color is dark enough. If not, return and continue cooking.
NOTE: Don't lift the lid and check too often. Every time you remove the lid from the slow cooker, it adds 30 minutes to the cooking time.
Place the jars on a dish towel, and leave them undisturbed until they cool to room temperature.
This process also seals the jars. They will keep sealed up to 1 month.
NOW MAKE THESE COOKIES!
(This sauce is pretty tasty on ice cream too)

Original Source: The Black Peppercorn