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Cashew-Caramel Cookies




Source of Recipe


Dyan Olson


List of Ingredients




1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon canola oil
2 1/2 cups roasted, salted cashews
1 stick butter, softened ( do not use margrine they don't taste the same)
3/4 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
24 soft caramels (make sure they are fresh)
1/4 cup heavy cream


Recipe



1. Preheat oven to 350°. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.

2. Put cashew mixture, butter, and sugars in the bowl using electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla.( use only real butter and vanilla) Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.

3. Shape dough into 1 1/2-inch balls; space 2 inches apart ( I use 2 parchment-lined baking sheets. Keeps the cleanup easy and less mess) Bake 5 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6-7 minutes more. cool completely on sheets on wire racks.

4. Melt caramels with cream in a small saucepan over low heat, stirring to keep from sticking. Let cool. Using a spoon, drizzle caramel over cookies; let set overnight. Store airtight container in single layer works best.


YIELD: 3 DOZEN