SUGAR COOKIES WITH DULCE DE LECHE (CUBAN)

Steps:

• In a bowl, add the flour, salt, and baking powder; whisking to combine. Set this mixture aside.
• In the bowl of a stand mixer (fitted with the paddle attachment), beat the butter on high speed for about 1 minute. Then, add the sugar and keep beating for 4 more minutes, until it is light and fluffy. Scrape the sides of the bowl down, as needed.
• Next, add the egg and beat 1 more minute; combining well and scraping down bowl as needed. Now you can add the rum and vanilla; beating to combine. Last, add the flour and beat on low speed until just combined. Don't over-mix.
• Divide the dough in half and shape each half into a nicely shaped round disc. Wrap each disc with plastic wrap and refrigerate until they get firm, at least 2 hours or even overnight.
• Preheat the oven to 350 degrees F. and line 2 large baking sheets with parchment paper or non-stick liners.
• On a surface that is lightly floured, roll out a disc to about 3/8-inch thickness. Then, cut out the cookies with a round 2 1/2-inch cookie cutter. Put the cookies on a prepped baking sheet as you go. Gather up excess dough after cutting out the cookies and then shape it into another disk; rolling it out for more cookies. Next, use your thumb, or a small teaspoon, to make a small indent into the center of each cookie.
• Put the baking sheet in the refrigerator and chill the cookie dough shapes for 10 to 20 minutes to firm them up. Repeat the rolling and cutting process with second dough disc.
• Finally, you can start baking the cookies! Bake for about 15 - 18 minutes, or until the edges are slightly golden. Put the cookies on a cooling rack to cool completely. Top each cookie with a little dollop of dulce de leche.