Prep Time: 55 Minutes Start to Finish: 1 Hour 55 Minutes 40 cookies
1 Line cookie sheet with waxed paper or foil. Spoon 40 slightly-less-than-level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (dollops will not freeze solid).
2 Heat oven to 400°F. In large bowl, mix 1½ cups of the sugar, the butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and ¼ teaspoon of the salt.
3 Shape dough into 40 (1¼-inch) balls. Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 dollop dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. (If necessary, work with lightly floured fingers so dough doesn’t stick.) You may have to return dulce de leche dollops to freezer if they become too warm to work with.
4 In shallow bowl, mix remaining ¼ cup sugar, remaining ½ teaspoon salt and the cinnamon. Roll balls in sugar mixture. On ungreased cookie sheet, place balls 2 inches apart.
5 Bake 8 to 10 minutes or until set (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Store cooled cookies tightly covered up to 3 days.
1 Cookie: Calories 140; Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 20mg; Sodium 110mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½