Caramel Cashew Cookies

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1 2/3 cup all purpose flour - sifted

½ teas. salt

½ cup cashew butter

1 stick butter, softened

¾ cup brown sugar, packed

½ cup sugar

1 lg. egg

1 teas. pure vanilla extract

24 soft caramel candies

¼ cup heavy cream

 

Preheat oven to 350 F.

Sift flour and salt together

Coursely chop 1 cup of the cashews – set aside

Beat cashew butter, butter, and sugars until fluffy.

Mix in egg and vanilla.

Gradually add flour mixture.

Mix in chopped cashews.

Shape dough into 1 inch balls.

Space 2 inches apart on parchment lined cookie sheets.

Bake 6 minutes.

Gently flatten cookies with a spatual.

Bake until bottoms are just golden, 6 or 7 minutes longer.

Let cool completely.

Melt caramels with cream in a small saucepan over low heat, stirring constantly.

Drizzle caramel topping over cookies with a spoon.

Let set.

Store in airtight containers in a single layer.

Makes about 3 dozen.

 

 

Cashew Butter

 

1½ cups cashews

2 Tablespoons + 1 teaspoon canola oil

 

In a food precessor, process the remaining cashews until finely chopped.

Pour in oil and process until mixture is creamy – about 2 minutes.

 

Makes ½ cup

 

 

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