Shelly's Recipe

DUTCH CARAMEL CASHEW COOKIES

Category: Cookies

Cashew Praline:

1/2 cup sugar
2 Tbsp water
pinch of cream of tartar
1/2 cup finely chopped raw cashews (I used roasted, salted ones and they rocked!)

In a heavy skillet cook sugar with water and a pinch of cream of tartar over moderately high heat, washing down any undissolved sugar that clings to the sides of the skillet with a brush dipped in cold water, until the mixture is a light caramel. Stir in quickly finely chopped raw cashews. Pour the praline onto a buttered piece of foil and with a buttered spatula spread it into a thin sheet. Let it cool until it hardens and chop it coarsely.

Cookie:
1 stick or 1/2 cup butter softened
1/3 cup sugar
1 egg yolk (I added a whole egg)
1/2 tsp vanilla
1 cup flour
2/3 of the chopped praline


In a bowl beat butter with sugar until it is creamy. Beat in egg yolk and vanilla. Stir in flour and two-thirds of the chopped praline and form the mixture into a dough. Form the dough into cylinders 2 1/2 inches long and 3/4 inch wide and put them about 2 inches apart on a lightly buttered cookie sheet. Sprinkle the cylinders with the remaining praline and bake at 350 for 12 to 15 minutes, or until they are lightly browned. Let the cookies cool on the sheet for about 1 minute and with a spatula remove them to a rack to cool completely. Makes about 18 cookies.