Ingredients
1 c. all-purpose flour
1/2 tsp. salt
2 1/2 c. roasted salted cashews
2 tbsp. plus 1 teaspoon canola oil
1 stick unsalted butter
3/4 c. packed light-brown sugar
1/2 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
24 cube soft caramel candy
1/4 c. heavy cream
Preparation
Step 1Preheat 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.Step 2Put 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.Step 3Shape 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.Step 4Melt 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.
