Makes about 3 dozen
| 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 |
| 1. Preheat oven to 350°. 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. | ||
| 2. 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. | ||
| 3. 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. | ||
| 4. 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 layer | ||