Ingredients
1cupall purpose flour
½tspsalt
2½cupssalted cashews,roasted
2tbspcanola oil,plus 1 tsp
1unsalted butter stick
¾cuplight brown sugar,packed
½cupgranulated sugar
1large egg
1tsppure vanilla extract
24cubesoft caramel candy
¼cupheavy cream
Preparation
Preheat oven to 350 degrees F. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside.
Process remaining cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy.
Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy.
Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
Shape dough into 1½-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula.
Bake for 6 to 7 minutes more until bottoms are just golden. 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.
