Cashew Caramel Cookies

Martha Stewart Living, 2005

MAKES ABOUT 3 DOZEN

    1 2/3 cups flour                                               
    1/2 teaspoon salt                                              
    2 1/2 cups roasted salted cashew nuts                          
    2 tablespoons + 1 tbsp. canola oil                             
    1 stick unsalt butter softened                                 
    3/4 cup packed light brown sugar                               
    1/2 cup sugar                                                  
    1 lg. egg                                                      
    1 teaspoon vanilla extract                                     
    24 soft caramel candy cubes (7 oz)                             
    1/4 cup heavy cream                                            

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.

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.