Name: Cashew - Caramel Cookies
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0F 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.
2
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.
3
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,.
4
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cashew - Caramel Cookies

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