Skill required: Cookie Lover Membership
1-2/3 cups all-purpose flour
1/2 teaspoon salt
2-1/2 cups roasted, salted cashews
2 tablespoons + 1 teaspoon canola oil
1 stick (8 tablespoons) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar (table sugar)
1 large egg
1 teaspoon pure vanilla extract
24 caramel-candy cubes (7 oz.)
1/4 cup heavy cream
1. Line 2 baking sheets with parchment paper OR butter heavily.
2. Heat oven to 350 degrees.
3. Sift flour and salt together in mixing bowl.
4. In separate bowl, coarsely chop 1 cup of cashews. Set aside.
5. Process remaining 1-1/2 cups in food processor (blender) until finely chopped.
6. Pour in oil and process until mixture is creamy, about 2 minutes. MAKE SURE TOP OF BLENDER IS SECURED IN PLACE!
7. Pour cashew mixture, butter, , brown sugar, and granulated sugar into large mixing bowl and mix with electric mixer on medium speed until fluffy, about 2 minutes.
8. Mix in egg and vanilla.
9. Reduce speed to low and gradually add flour mixture.
10.When batter is smooth, add chopped cashews.
11.Shape dough into 1-1/2 inch balls and space on baking sheet about 2 inches apart.
12.Bake 6 minutes, gently flatten with spatula. Bake until bottoms (!) are golden - about 6-7 minutes more.
13.Let cool completely.
14.Melt caramels with cream in a small saucepan over low heat, stirring constantly.
15.Let concoction cool and drizzle in zig-zag pattern over each cookie. Let it dry. Eat or store in airtight containers.
Yields: 36 cookies
This recipe comes from Martha Stewart Living magazine. It looked yummy; I tried it - the pups and I sampled it (ate all the cookies) and recommend it. :)
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