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caramels cookies | by gisele.regina
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caramels cookies

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


1. Preheat oven to 350°. 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 electric 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 to 7 minutes more. Let cool completely on sheets on wire racks.


4. Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.


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Taken on February 24, 2007