Step 1

In a large bowl, whisk the flour, salt, allspice, cinnamon, cloves, ginger and nutmeg.

Step 2

In the bowl of a mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy, about 2 minutes. Drizzle in the molasses, mixing well and scraping down the sides of the bowl if needed. Beat in the egg.

Step 3

Reduce the speed to low and add the flour mixture in three batches, beating until just combined after each addition. Wrap the dough in plastic wrap and refrigerate until firm, at least 2 hours or overnight.

Step 4

Preheat the oven to 350 ̊. Line 2 baking sheets with parchment paper. Scoop rounded teaspoonfuls of dough and roll into smooth round balls. Place 2 inches apart on the prepared baking sheets. Gently press your thumb into the center of each to make an indentation.

Step 5

Bake until the cookies are set but still soft, about 14 minutes. Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to re-indent. Remove the cookies to a rack to cool completely.

Step 6

Fill each cookie with 1/2 teaspoon dulce de leche.