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Cashew-Caramel Cookies

If you're nuts for nuts, salted cashews -- both ground into a butter and chopped -- give caramel-drizzled cookies deep flavor.

  • yield: Makes about 3 dozen

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 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. Step 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. Step 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 layers.

Source
Martha Stewart's Cookies

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Reviews (12)

  • jnokleby 2 Oct, 2010

    Any time I have a recipe that calls for making caramel, I pull out the trusty ice cream jarred stuff. No mess, the cost is less, and the taste is PERFECT to add to any recipe. My grandma did this in her later years, and she was a fantastic baker/cook.

  • IstanbulDelight 6 Apr, 2010

    I l live in Turkey and cannot buy candy caramels. Instead, I just melted sugar and made a real caramel, then added a dollop of cream. It turned out fabulously. The caramel hardened immediately, and added a wonderful crunch to the cookie. I cannot know for sure, but I presume that making a real caramel is more delicious than using store-bought, waxy caramels. The caramel brought these cookies to another level, and definitely increased their flavor profile. These cookies are decadent!

  • janellekristine 10 Mar, 2010

    I made these this weekend, and like smd1227, I used macadamias instead of cashews and Y.U.M! My hubby thinks these are THE BEST cookies he has EVER eaten! I made a few changes/additions though.. melted butter instead of oil for the nut butter, and I added chopped caramels and white chocolate chunks.
    Holy mo, this one's a keeper!

  • janellekristine 10 Mar, 2010

    I made these this weekend, and like smd1227, I used macadamias instead of cashews and Y.U.M! My hubby thinks these are THE BEST cookies he has EVER eaten! I made a few changes/additions though.. melted butter instead of oil for the nut butter, and I added chopped caramels and white chocolate chunks.
    Holy mo, this one's a keeper!

  • AndreaRobin 5 Mar, 2010

    these cookies sound soooo good, but I don't really love caramel. Are they rich and tasty enough to make them without the caramel? They sure sound it. I think I will give it a try. Cashews are the only nut that my son is not allergic to, so Im always happy for a cashew recipe that sounds so good.

  • smd1227 5 Mar, 2010

    Well, I didn't have any cashews, but had just received a shipment of salted macadamias from my daughter-in-law in Hawaii, so I substituted. Holy mackerel, they were out of this world. I'm thinking I like the macadamias better than the cashews. I hope someone else tries them and lets me know.

  • solberhl 12 May, 2009

    These are super yummy. It would cost you way more to buy ones like this in the store than it did to make them!

  • krjohns 7 Mar, 2009

    I just made these cookies and they are utterly fantastic!!! Seriously, you cannot eat just one...or two...or three. If you're on a diet, don't even tempt yourself with these suckers. They are what I call a high maintance cookie but totally worth it. To comment on another review, if you let the caramel sit for about 20 minutes, it does harden up. Also just pop them into the fridge too.

  • BurningDinner 6 Nov, 2008

    We made these every year for the past two, and they are our faves! Rich? You bet! One cookie a year will NOT be too much, and they are a welcome treat with a cup of tea on a special night. I stock up on cashew pieces when they go on sale, and buy carmels after Halloween, it keeps the cost way down. Why not give it a try before brushing it off?

  • ambjork 9 Aug, 2008

    I made these for Xmas 2005, when the Martha Stewart Holiday Cookie magazine came out. They are fatty and expensive to make as the previous commenter notes, but for the holidays, it was worth it. I still use Christmas cookie magazine all the time.

  • hapshetsutsmom 25 Mar, 2008

    I would not recommend this. The amount of oil in the nuts the canola oil the butter? too much and not worth the trouble and the expense. This was a surprise as I have used dozens of your recipes with resounding success.

  • K_Antosh 13 Nov, 2007

    These cookies are absolutely delicious! The only thing is that the caramel never really hardens so they are a bit sticky.... maybe reduce the cream to only a couple tbsp for the topping?