Cashew Caramel Cookies

Cashew Caramel Cookies

-Martha Stewart (picture taken from marthastewart.com)

1 2/3 c all-purpose flour

1/2 tsp salt

2 1/2 c roasted, salted cashews (divided)

2 T plus 1 tsp canola oil

1 stick unsalted butter, softened

3/4 c packed light brown sugar

1/2 c granulated sugar

1 large egg

1 tsp pure vanilla extract

24 soft caramel candy cubes (7 oz)

1/4 c heavy cream

Preheat oven to 350. Sift flour and salt together. Coarsely chop 1 c cashews; set aside. Process remaining 1 1/2 c cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 mins.

Put cashew mixture butter and sugars in the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until fluffy, about 2 mins. 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; space apart on parchment-lined baking sheets. Bake 6 mins; gently flatten with spatula. Bake until bottoms are just golden, 6-7 mins more. Let cool completely.

Melt caramels with cream in small saucepan over low heat, stirring. Let cool. Drizzle caramel over cookies; let set.