Caramel Cashew Cookies

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In this rich and tasty recipe from Martha Stewart, cashews and melted butter are combined in the food processor to create a smooth butter as the base for the cookie. With the first bite, it seems like you are eating a peanut butter cookie, but then your mouth is overwhelmed by salty cashews and gooey caramel topped with a sprinkling of coconut.

To make this recipe pop even more, I added a tablespoon or two of chopped cashews and diced up caramels into the cookie dough right before forming into balls. The extra crunch from the cashews and chewiness from the caramels definitely enhanced the cookie and made it a keeper for future baking occassions. I made this recipe for my thesis blog presentation and I think it was a definite hit with my guests!

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 cups roasted salted cashews
  • 1 stick (8 tablespoons) unsalted butter, softened + 2 tbls
  • 3/4 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 30 cubes soft caramel candy
  • 1/4 cup heavy cream
  • Sweetened shredded cocnut

Directions

  1. Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews and 6 caramel candies; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in 2 tablespoons of melted butter. Process until mixture is creamy, about 2 minutes.
  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 and chopped pieces of caramel candy.
  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. Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies or dip the top of the cookie in caramel. Sprinkle with coconut. Store airtight in single layers.

This recipe makes about 30 cookies! Enjoy!

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