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Cashew-Caramel Cookies Recipe

21 Sep
Cashew-Caramel Cookies Recipe

Yields: Makes about 3 dozen

Ingredients

  • 1 2/3 cup(s) all-purpose flour
  • 1/2 teaspoon(s) salt
  • 2 1/2 cup(s) roasted salted cashews
  • 2 tablespoon(s) plus 1 teaspoon canola oil
  • 1 stick(s) (8 tablespoons) unsalted butter, softened
  • 3/4 cup(s) packed light-brown sugar
  • 1/2 cup(s) granulated sugar
  • 1 large egg
  • 1 teaspoon(s) pure vanilla extract
  • 24 cube(s) (7 ounces) soft caramel candy
  • 1/4 cup(s) heavy cream

Directions

  1. Preheat oven to 350 degrees. 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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    Posted by on September 21, 2009 in Food and drink

     

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