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Dulce De Leche-Cashew Cookies

Are you all drooling already??? If you are not, you should be! These cookies are absolutely delicious! I LOVE dulce de leche. What is Dulce De Leche??  It is a Spanish word that translates to “sweet of milk”. It is actually caramelized condensed milk. When condensed milk is cooked for a long time, the sugars get caramelized and impart an wonderful caramel color and flavor, that makes dulce de leche a favorite amongst all age groups. Here is how it looks!


You can make this at home using a condensed milk can, but it is a time consuming process. I would rather buy it ready made. I just got a can yesterday and wanted to experiment with it. This cookie is inspired from the Fudge-Filled Toffee cookies form the Taste of Home baking cookbook. Though I would love to try the original recipe someday, today I modified the recipe to use in some dulce de leche. And the verdict?? I am so happy that I decided to make these cookies today! These are so soft and DELICIOUS! And if you think there’s not enough dulce de leche in this cookie already, spread in a tsp of dulce de leche between two cookies and make sandwiched cookies!

Ingredients:

Butter (softened) – 1/2 cup
Sugar – 1/2 cup
Confectioner’s sugar – 1/2 cup
Canola Oil – 1/2 cup
Egg – 1 large
Pure Vanilla Extract – 1 tsp
All purpose flour – 2 1/4 cup
Roasted Cashew nuts (unsalted, chopped or ground) – 1/2 cup
Salt – 1/4 tsp
Baking soda – 1/2 tsp
Cream of tartar – 1/2 tsp
Dulce De Leche – 3/4 cup
English toffee bits – 1/2 cup
Flaked coconut – 1/2 cup (optional)

Note: I used cashew nuts because I love them. But feel free to use any nuts of your choice. If you are using salted nuts, omit the salt in the recipe.

Method:

  • Cream the butter and sugars until light and fluffy.
  • Beat in the oil, egg, vanilla extract and dulce de leche.
  • Sieve to combine the flour, salt, baking soda, cream of tartar. Gradually add to the creamed mixture and mix well.
  • Stir in the cashews, toffee bits and coconut (if using).
  • Cover and refrigerate for one hour or until easy to handle.
  • Shape the dough into 1 inch balls, roll in sugar. Place 2 inches apart on an ungreased baking sheets.
  • Bake at 350° for 12-14 minutes or until lightly browned.

Remove to wire racks to cool. Store in airtight containers.

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White Chip Chocolate Cookie

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Gingersnaps – with Fresh Ginger

Butterscotch Shortbread Cookies (Eggless)

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