1/3 cup sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canned dulce de leche
Combine all sugar mixture ingredients in shallow dish; set aside.
Beat brown sugar and butter in medium bowl at medium speed until creamy. Add egg and vanilla, beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed. Set aside 1/4 cup dough. Cover remaining dough; refrigerate 30 minutes.
Heat oven to 375°F. Line cookie sheets with parchment paper; set aside.
Shape chilled dough into 24 balls; place 2 inches apart onto prepared cookie sheets. Make 1/2-inch indentation in center of each cookie with back of measuring spoon or handle of wooden spoon.
Place dulce de leche in resealable plastic food bag; snip off small corner of bag. Squeeze dulce de leche into each indentation until level with top of cookie.
Divide reserved 1/4 cup dough into 24 pieces. Cover dulce de leche on each cookie with piece of dough, smoothing to seal.
Bake 9-11 minutes or until edges are lightly browned. Let stand on cookie sheet 1 minute. Remove to cooling rack; let cool 5 minutes. Dip warm cookies into sugar mixture.
- Dip handle of wooden spoon in flour, if necessary to prevent sticking when making indentations.
- Dulce de leche can be found in the Hispanic section of the supermarket or near sweetened condensed milk in the baking aisle.