Adventures Recipes

Friday, December 22, 2006

Cashew-Caramel Cookies

(First one on the left, Cashew-Caramel Cookies)
adapted from Martha Stewart's Holiday Cookies 2005

1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 cups roasted, salted cashews
2 tablespoons canola oil, plus 1 teaspoon
1 stick unsalted butter, softened - 8 tablespoons
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
24 cubes soft caramel candy
1/4 cup heavy cream

1. Preheat oven to 350. In a medium bowl, sift flour and salt together. Coarsely chop 1 cup cashews and set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Gradually pour oil into the feed tube. 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 ounce balls (about 1 1/2 inches). Place on parchment covered baking sheets about 2" apart. Bake 6 minutes; gently flatten with a the bottom of a glass or a measuring cup. 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 or a squeeze bottle, drizzle caramel over cookies; let set. Store in a single layer or with waxed paper between layers.


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