Ingredients

• 0.5 cups butter , softened
• 0.33 cups white sugar
• 1 egg , lightly beaten
• 0.5 teaspoons vanilla extract
• 1 cup all-purpose flour
• 0.25 teaspoons salt
• 1 , 13.4 ounce

Instructions

1. 1 Beat butter and sugar with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour and salt and mix until just incorporated; overmixing will make the dough too stiff. Cover the dough with plastic wrap. Refrigerate for 30 to 60 minutes, or up to overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Press about 1 teaspoonful of the chilled dough into the bottom and up the sides of each walnut-shaped mold. Place the molds on a baking sheet.
4. 4 Bake in the preheated oven until browned around the edges, 12 to 18 minutes. Cool for a few minutes. Lightly tap on the bottom of the mold to pop out the cookies. Let cool until easily handled.
5. 5 Spoon some dulce de leche onto the bottom of each cookie and sandwich the halves together.

Nutrition per serving