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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 36 |
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This is an excellent cookie for a cookie platter. Make sure you use salted cashews for the melding of sweet and salty. Recipe from Martha Stewart Living Ingredients:
makes about 3 dozen. |
1 2/3 cups all-purpose flour |
1/2 teaspoon salt |
2 1/2 cups roasted salted cashews |
2 tablespoons plus 1 teaspoon canola oil |
1 stick (8 tablespoons) unsalted butter, softened |
3/4 cup packed light-brown sugar |
1/2 cup granulated sugar |
1 large egg |
1 teaspoon pure vanilla extract |
24 cubes soft caramel candy (7 ounces) |
1/4 cup heavy cream |
Directions:
1. Preheat oven to 350 degrees.
2. Sift flour and salt together.
3. Coarsely chop 1 cup cashews; set aside.
4. Process remaining 1 1/2 cups cashews in a food processor until finely chopped.
5. Pour in oil.
6. Process until mixture is creamy, about 2 minutes.
7. Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes.
8. Mix in egg and vanilla.
9. Reduce speed to low; gradually add flour mixture.
10. Mix in reserved chopped cashews.
11. Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets.
12. Bake 6 minutes; gently flatten with a spatula.
13. Bake until bottoms are just golden, 6 to 7 minutes more.
14. Let cool completely on sheets on wire racks.
15. Melt caramels with cream in a small saucepan over low heat, stirring.
16. Let cool. Using a spoon, drizzle caramel over cookies; let set.
17. Store airtight in single layers.
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