Name: Cashew-Caramel Cookies
Yield: 1
Ingredients: 1 c. all-purpose flour -; 1/2 tsp. salt -; 2 1/2 c. roasted salted cashews -; 2 tbsp. plus 1 teaspoon canola oil -; 1 stick unsalted butter -; 3/4 c. packed light-brown sugar -; 1/2 c. granulated sugar -; 1 large egg -; 1 tsp. pure vanilla extract -; 24 cube soft caramel candy -; 1/4 c. heavy cream -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Cashew-Caramel Cookies

1. 1 c. all-purpose flour -

2. 1/2 tsp. salt -

3. 2 1/2 c. roasted salted cashews -

4. 2 tbsp. plus 1 teaspoon canola oil -

5. 1 stick unsalted butter -

6. 3/4 c. packed light-brown sugar -

7. 1/2 c. granulated sugar -

8. 1 large egg -

9. 1 tsp. pure vanilla extract -

10. 24 cube soft caramel candy -

11. 1/4 c. heavy cream -

How to cook deliciously - Cashew-Caramel Cookies

1. Stage

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. Stage

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. Stage

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. Stage

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.