Friday, July 01, 2005

Cashew-Caramel Cookies

Cashew-Caramel Cookies(Adapted from M.S. 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 unsalted butter, softened - 8 tablespoons
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
1/4 cup heavy cream

Preheat oven to 350. In a medium bowl, sift flour and salt together. Coarsely chop 1 cup cashews and set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Gradually pour oil into the feed tube. Process until mixture is creamy, about 2 minutes.

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.

Shape dough into 1 1/2-inch balls. Place on parchment covered baking sheets about 2" apart. Bake 6 minutes; gently flatten with a 1 cup measuring cup. I tried using a spatula but it was too big - a metal cup worked much better. If they begin to stick when you are pressing down, make sure to wipe the bottom before moving to the next cookie. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.

Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. The caramel will not get hard so you can't stack these. Store them in single layers for the best result.

Makes 36 cookies

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