Dulce De Leche Thumbprint Cookies Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/3

cup all-purpose flour

1/4

cup sugar

1/2

cup dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can)

Preparation

Heat oven to 350°F.

In medium bowl, crumble cookie dough; stir or knead in flour until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1-inch) balls. Roll balls in sugar. Place 1 inch apart on ungreased cookie sheets. Discard any remaining sugar after rolling balls.

Bake 11 to 13 minutes or until edges are set and light golden brown. Using back of round metal measuring teaspoon, make 1-inch indentation in center of each cookie. Cool 2 minutes on cookie sheets; remove to cooling racks. Cool completely, about 30 minutes.

Spoon dulce de leche into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Twist bag above dulce de leche; squeeze to pipe about 1/2 teaspoon dulce de leche into center of each cookie. Store covered in single layer in refrigerator.