Tahini Thumbprints Cookies With Dulce de Leche
Published Dec. 8, 2021
- Total Time
- 40 minutes, plus cooling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1⅓cups/170 grams all-purpose flour
- ½teaspoon baking powder
- ¼teaspoon baking soda
- ½packed cup plus 2 tablespoons/130 grams light brown sugar
- 6tablespoons/85 grams unsalted butter, softened
- ¾cup/200 grams tahini, stirred well
- 1large egg plus 1 large egg yolk, at room temperature
- 2teaspoons pure vanilla extract
- ½teaspoon fine sea salt
- Heaping ½ cup/180 grams dulce de leche, store-bought or homemade
- Flaky salt
Nutritional analysis per serving (28 servings)
145 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 3 grams protein; 79 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place racks in the upper and lower thirds of an oven and heat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
- Step 2
In a small bowl, whisk together the flour, baking powder and baking soda, and set aside.
- Step 3
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the tahini and mix on medium speed until well combined, stopping to scrape down the sides and bottom of the bowl as needed with a rubber spatula.
- Step 4
Add the egg, egg yolk, vanilla extract and salt to the butter-tahini mixture, and mix on medium speed until emulsified, about 1 minute. Scrape down the sides and bottom of the bowl to ensure the dough is evenly mixed.
- Step 5
Add the flour mixture, and mix on low speed until just combined and no streaks of flour remain. Scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
- Step 6
Roll the cookies into tablespoon-size balls and place them on the baking sheets about 2 inches apart.
- Step 7
Bake the cookies for 7 minutes, then remove them from the oven and very carefully use your thumb or the handle of a wooden spoon to make a teaspoon-size indent in the center of each cookie. The cookies will crack slightly along the edges; that’s OK. Return the cookies to the oven, rotating the pans from front to back and top to bottom. Bake until the cookies are set and just barely golden at the edges, another 5 to 7 minutes. Set the pans on cooling racks and press on the indentations slightly if they have puffed up during the baking process. Let the cookies cool for 10 minutes.
- Step 8
Use a small spoon or pastry bag to fill the indentation of each cookie with about 1 teaspoon of dulce de leche, and sprinkle with flaky salt, if using. Let cool completely on the pans. Store in a single layer in an airtight container for up to 5 days.
Private Notes
Comments
Has anyone tried these with GF flour? If so, did it work?
The dough was very oily for me -- press on. They turn out just fine
Should be great with Nutella as a filling.
Could I make the cookie dough the night before and refrigerate?
we really wanted to make some unique more sophisticated cookies for our Christmas soiree and I thought these fit the bill. I will say they have a more “grown up” flavor and less sweet so not as popular as some of the other cookies, but I personally loved them!
PLease tell me how to best freeze these.
Advertisement