Cashew - Caramel Cookies - cooking recipe

Ingredients
    1 2/3 cups all-purpose flour
    1/2 teaspoon salt
    2 1/2 cups roasted salted cashews
    2 tablespoons canola oil, plus 1 tsp
    8 tablespoons unsalted butter, softened
    3/4 cup light-brown sugar, packed
    1/2 cup granulated sugar
    1 large egg
    1 teaspoon pure vanilla extract
    24 cubes soft caramel candies (7oz)
    1/4 cup heavy cream
Preparation
    Preheat oven to 350\u00b0F Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
    Put cashew mixture, butter, and sugars in the bowl of an electrix mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
    Shape dough into 1 1/2 inch balls; space 2-inches apart on 2 parchment lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6-7 minutes more. Let cool completely on sheets on wire rack,.
    Melt caramels with cream in a small saucepan over low heat, stirring, Let cool. Using a spoon, drizzle over cookies; let set. Store in airtight containers in single layers.

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