Martha Stewart’s Recipe
Makes about 3 dozen
For Cookies:
1 2/3 cups all purpose flour
1/2 teaspoon salt
2 1/2 cups roasted salted cashews
2 tablespoons plus 1 teaspoon canola oil
1 stick unsalted butter, softened
3/4 cup light brown sugar
1/2 granulated sugar
1 large egg
1 teaspoon vanilla
For Caramel Drizzle:
24 cubes soft caramel candy (7oz)
1/4 cup heavy cream
(I used Caramel from my local farmers market…and the cookies were SO good and a crowd pleaser, they would be more than fine without the caramel topping!)
Preheat oven to 350 F. Sift flour and salt & set aside. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in food processor until finely chopped. Pour in oil, process until mixture is creamy, about 2 minutes. Put cashew mixture, butter and sugars in bowl of electric mixer with paddle attachment. Mix on medium speed until fluffy- about 2 minutes. Mix in eggs & vanilla. Reduce mixer speed to low and gradually add flour mixture. Mix in reserved chopped cashews. Shape dough into 1 1/2 inch balls and space 2 inches apart on parchment paper or silpat. Bake 6 minutes, then take out of the oven and gently flatten with spatula, then Bake 6-7 minutes more. Let cool completely on sheets on wire racks.
To make the caramel drizzle: melt caramel & cream on LOW heat, stirring constantly. Let cool. Use a spoon to lightly drizzle back and forth over each cookie. Let set and store in airtight containers in single layers. I don’t care what anyone says..I LOVE MARTHA…and I’m going to miss OPRAH… 😦
beansbakehouse 