Marble thumbprint cookies with dulce de leche
- 300 g AP flour
- 200 g butter (cold, cut into small cubes)
- 2 egg yolk (from large eggs, approximately 144-150 g)
- 80 g sugar (caster)
- 15 g cocoa powder
- 1 tsp vanilla (extract)
- 1/4 tsp salt (table)
- 1 tin dulce de leche
Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
In a medium bowl add flour, butter, salt, 2 egg yolks, vanilla and sugar. Mix together until you get a unified cookie dough.
When cookie dough is ready, divide it into half.
Add cocoa powder to 1 portion of the cookie dough and mix until cocoa is evenly distributed.
Wrap cookie dough separately in cling film and place it in a fridge for at least 1 hour. You can leave cookie dough in the fridge for up to 2 days.
When you are ready to bake, prepare 2 large baking trays lined with baking paper.
Preheat oven to 180C fan (356F).
Place cookie dough on a clean working surface and mix together a little bit. The aim of this step is to make marble effect.
Now tear small portions of cookie dough and roll them into balls. I used a kitchen scale in this step. The weigh of my cookie dough ball was about 15 grams.
Place cookie dough on the prepared baking sheets. Leave some space between cookies as they will spread a little bit. Using your thumb or a spoon make indentations in each cookie ball.
Bake cookies for about 11-13 minutes, until golden on edges.
When cookies are ready, remove them from oven and let them cool down completely.
Take a pipping bag with pipping nozzle. Add dulce de leche inside the pipping bag and fill each cookie.