Dear Old Neighbor,
Hi there. We never met but there are a few things I would like to say. First, thank you for being quiet most of the time. On a few occasions you would listen to a country music a bit louder than I prefer, but that’s okay, I occasionally watch musicals a little too loud. You see, my living room and kitchen wall backed up to your living room wall. But you live in an efficiency apartment, so your living room is also your kitchen, which is also your bedroom.
I had an AC vent directly above my stove, which went straight into your apartment. Basically, anytime I cooked, I know you could smell it. The neighbor above me used to comment often about the savory and sweet aromas wafting from my apartment, but I am sure you could smell it as if you were 4 feet away (because you technically were only a few feet away through a vent).
I think after 2 years maybe I should have brought you a cookie, or something. You had to deal with our busy catering season last year, when we were preparing pulled pork weekly (which takes 2 days). I’m sorry for 2 days it smelled like a Dickey’s BBQ in your apartment. I’m sorry you had to smell pot roast and tacos. Or cakes, pies and cookies. Or the few times I burnt toast or popcorn. Burnt popcorn is the worst.
But now I have moved away from you and I have another neighbor to torment with my kitchen aromas. But I moved above someone who is really loud. I mean, really, really loud. Sometimes I stomp, but I don’t think he can hear me because his music is… so loud. Maybe I should bring him some cookies? I’ve never tried it, but these would be a good kind to start with.
Your old neighbor behind the wall,
Natalie, formerly #104a
Salted Cashew Cookies
yield: 18 cookie sandwiches
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
1/2 cup Roasted Cashews, bits
preheat oven to 350 degrees
1. In a food processor, combine the 2 1/2 cups roasted cashews and peanut oil. Process at least 1 minute, until creamy and combined.
2. 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.
3. Add the flour in 2 stages and lastly add the cashew bits to the dough.
4. 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.)
4. 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.)
5. Sprinkle with Fleur de Sel sea salt and bake 8-10 minutes.
6. Let cookies cool. Spread Dulce de leche on a cookie and top with one other cookie.
6. Let cookies cool. Spread Dulce de leche on a cookie and top with one other cookie.
Dulce de leche
1 (14oz) can Sweetened Condensed Milk
1. 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).
2. Let cool completely before opening can.
For printable recipe click here.
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.
