Shelly's Recipe

CASHEW-CARAMEL COOKIES

Category: Cookies

1 2/3 cups flour
1/2 tsp salt
2 tbsp plus 1 tsp canola oil
21/2 cups roasted, salted cashews
1/2 cup butter, softened (do not substitute)
3/4 cup packed brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla
24 soft caramels (make sure they are fresh)
1/4 cup heavy cream

Preheat oven to 350. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside.

Process 11 /2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes. Put cashew mixture, butter, and sugars in the bowl; mix until fluffy, about 2 minutes. Mix in egg and vanilla.(use only real butter and vanilla) Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.

Shape dough into 1 1/2 inch balls; space 2 inch apart (I use 2 parchment-lined baking sheets. Keeps the cleanup easy and less mess) Bake 5 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6-7 minutes more. Cool completely on sheets on wire racks.

Melt caramels with cream in a small saucepan over low heat, stirring to keep from sticking. Let cool. Using a spoon, drizzle caramel over cookies; let set overnight. Store airtight container in single layer works best. Makes about 3 dozen