Shelly's Recipe

DULCE DE LECHE CASHEW THUMBPRINTS

Category: Cookies

1/2 cup unsalted butter
2/3 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
1/4 tsp salt
1 1/3 cups all-purpose
1 egg white
1 tsp water
1 1/2 cups salted cashews, chopped

1 1/2-2 cups dulce de leche (depending on how much you fill)

Using a stand mixer with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy, about 3 minutes.

Add egg, vanilla extract, and salt to creamed mixture. Beat on low speed until fully combined. Add in flour, beat on low until fully combined. Wrap dough in plastic wrap and chill in the fridge for 1 hour.

Preheat oven to 350. Line baking sheets with parchment paper.

Using a fork, beat together egg white and water in a small bowl. Place cashews in a separate bowl.

Remove dough from fridge and shape into 1-inch balls. Dip balls in egg white, allowing excess to drip off. Roll dough balls in cashews to coat. Transfer cookies to the prepared baking sheets, spacing cookies 2-inches apart. Using a 1-tsp measure, or your thumb, make an indentation in each cookie.

Bake cookies, one sheet at a time, until the edges are set, 12-13 minutes. I like to at this time repress my thumb or tsp measure to make the indentation really big in the cookie when the cookies come out of the oven. Transfer the cookies to a cooling rack.

When cookies are cool, pipe dulce de leche into the indentations.