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Salted Cashew Cookies with Homemade Dulce de Leche

These delicious cookies are addictive and contain a low sugar content. As with all cashew cookies, the butter should be melted and a quarter cup of maple syrup should be added. You should then divide the dough into two halves and place it on the baking sheet. The dough should be smooth and firm at the edges, with no lumps. If you plan on freezing the cookies, make sure they have a sturdy pan.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 serves
Course: Main Course
Cuisine: French
Calories: 265
Ingredients Method Video Notes

Ingredients
  

  • 2 1/2 cup Roasted Cashews
  • 2 TBS Peanut Oil
  • 8 TBS Butter softened
  • 3/4 cup Dark Brown Sugar
  • 1/2 cup Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 2 tsp Salt
  • 1 2/3 cup AP Flour
  • 1/2 cup Roasted Cashews bits

Method
 

  1. preheat oven to 350 degrees
  2. In a food processor, combine the 2 1/2 cups roasted cashews and peanut oil. Process at least 1 minute, until creamy and combined.
  3. Add the mixture to the bowl of an electric mixer, and add butter and both sugars. Beat until smooth and creamy, and add egg. Mix until combined and add vanilla and salt.
  4. Add the flour in 2 stages and lastly add the cashew bits to the dough.
  5. Roll dough into 36 even sized balls and smooth down with the palm of your hand (I used a spatula to flatten, to achieve the large lines.)
  6. Sprinkle with Fleur de Sel sea salt and bake 8-10 minutes.
  7. Let cookies cool. Spread Dulce de leche on a cookie and top with one other cookie.
Dulce de leche
  1. 1 (14oz) can Sweetened Condensed Milk
  2. Remove paper wrapping and submerge can of sweetened condensed milk in boiling water for 3 to 4 hours. Add more water when necessary (cook 3 hours for a softer Dulce de Leche and 4 hours for a more firm Dulce de Leche. I boiled mine for 4 hours).
  3. Let cool completely before opening can.

Video

Notes

These cookies are so great and so balanced. Salty, crunchy, sweet, creamy. I have a few left and I am trying to stretch them as long as I can. I never want to run out. I am on day 3, and they are still as soft as day 1. There are many ways to make homemade Dulce de leche and I chose one of the easiest routes. I may have taken the easy route, but that route is creamy and delicious.