2cupgluten-free all-purpose floursifted (if desired, use a NON GF flour -- same amount)
¼teaspoonorange peeloptional (but it gives a nice flavor)
1large eggroom temp
35teaspoondulce de leche
coarse sea saltto sprinkle
Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
Cream solid shortening with sugar in the bowl of an electric mixer at low speed until combined. Sift flour into the bowl and add baking soda, salt, spices, and orange peel. Mix in until homogenous. Whisk in molasses and the egg until combined. Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
Transfer the dough to a surface lined with plastic wrap and form a log. Wrap and place to rest in the fridge for 2 hours, or overnight. Use a tablespoon as measurement and roll dough into balls and then roll in ½ cup of sugar. Place onto the lined sheet, leaving about 2 inches apart between them.
Bake for about 11-13 minutes or until set. Transfer pan to a rack and let cinnamon cookies cool fully. Lastly, spread dulce de leche on top on a artistic way and sprinkle salt on top. If desired, place an orange rind on top. Enjoy!
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