These are so good, and not too sweet…
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
