The Nut Log Cookie - Dairy and Gluten Free!

This recipe is going to be in two sections.  First is the recipe for making dairy free condensed milk which is required for the Nut Log recipe.​​

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​The ingredients are so simple I couldn't believe why I never did this before.  Add 2 3/4 cups of soy milk to 1/2 cup of white granulated sugar.  Stir in the sugar while heating the milk on the stove top.  The stove's setting should be set rather high.

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​The goal is to get it to start boiling.  I kept stirring as to not let it burn.  It still takes about 30 to 40 minutes before it starts to boil.  Once it starts to boil, the heat can be turned down to a medium or lower.

​​Continue to stir and let it boil until the milk caramelizes. By the time it has caramelized, the milk should have reduced to just 1 cup of condensed milk.  Try not to over-boil it, as it should be creamy and not pudding like (though mine was somewhere in-between).  Add 1/2 teaspoon of vanilla.

Now on to MY version of Nut Logs.  The ingredients are:

• 3/4 cup of chopped walnuts or sliced almonds
• ​2 teaspoons of baking powder
• 1/2 cup of margarine
• 2/3 cup of condensed milk (I used my whole cup as it was thicker than normal store bought condensed milk)
• 1/2 cup of packed brown sugar
• 1 egg
• 1 teaspoon of vanilla
• 2 1/4 cups of flour (I used Pamela's Gluten Free/Dairy Free)

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​Mix the flour and baking powder in a bowl.  Add the margarine and condensed milk, brown sugar, and egg.  Mix well and add vanilla and nuts.  Take about a teaspoon of dough and roll out in hands (if wanting a log shape).  Place on a greased pan and bake at 375 degrees for about 10 minutes.  These cookies don't really expand or melt, so several can be placed on a cookie sheet.  When they are lightly brown remove from oven and roll in powdered sugar.  Enjoy!