INSTRUCTIONS

1. Whisk flours with baking powder, salt, and spices in a medium bowl. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter with sugar on medium-high speed until very light and fluffy, approximately 3 to 4 minutes. Scrape down sides of the bowl, then add egg and extracts. Beat on medium speed until fully emulsified, about 1 minute. Add flour-mixture and continue to mix on medium-low speed just until a soft dough comes together. Refrigerate until dough can easily be rolled into balls, about 1 hour.
3. Position racks in the top, center and bottom thirds of oven. Preheat to 325°F. Line 3 baking sheets with parchment.
4. Scoop 1-tbsp portions of dough and roll into smooth balls. Arrange on prepared baking sheets, 2 inches apart. Using the pad of your thumb, push a deep indent in the center of each ball.
5. Bake in the top, center and bottom thirds of oven, switching top and bottom sheets halfway through, until cookies have set, approximately 14 to 16 minutes. Carefully re-press indents, if needed. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely, about 20 more minutes. Repeat with any remaining dough.
6. `Pipe or spoon dulce de leche into the center of each cooled thumbprint. Serve immediately.