I made these lovey little nutty cookies with my husband in mind. He likes chocolate, but prefers his dessert not quite as decadent. These cookies are absolutely delicious- they were the perfect find to please his taste buds! They’re a little bit sweet and a little bit salty. I’m not going to lie, they’re not quick or easy to make. But they’re well worth it. They don’t take hours, but they’re not as quick as throwing chocolate chips in dough and throwing them in the oven! On the bright side, I learned how to make cashew butter which is delish!
- 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 (8 tablespoons) unsalted butter, softened
- 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 (7 ounces)
- 1/4 cup heavy cream
Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 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 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; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. 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. Store airtight in single layers.
I do adore Martha… she can’t go wrong with anything!