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Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 12 |
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If you're nuts about nuts, salted cashews - both ground into a butter and chopped - give caramel-drizzled cookies deep flavor. This recipe comes from Martha Stewart, and you know you can't go wrong with Martha!! 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 |
Directions:
1. Preheat oven to 350°F 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.
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