Dana Treat – Treat Yourself
New School Rules
Posted October 17, 2011
1 2/3 cups all-purpose flour
½ tsp. coarse salt
2½ cups roasted salted cashews
2 tbsp. plus 1 tsp. canola oil
½ cup (1 stick) unsalted butter, room temperature
¾ cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 tsp. vanilla extract
24 soft caramel candy cubes (7 ounces)
¼ cup heavy cream
Preheat oven to 350ºF. Sift together flour and salt. Coarsely chop 1 cup cashews; set aside. Process remaining 1½ cups cashews in a food processor until finely chopped. Pour in oil; process until creamy, about 2 minutes.
Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture and reserved chopped cashews.
Using a 1½-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake 6 minutes; gently flatten cookies Bake until bottoms are golden, 6 to 7 minutes more. Let cool on sheets on wire racks.
Melt caramels with cream in a saucepan over low heat, stirring. Let cool a bit. Using a spoon, drizzle caramel over cookies; let set. Cookies can be stored in airtight containers at room temperature in single layers up to 3 days.
Article printed from Dana Treat – Treat Yourself: http://danatreat.com
URL to article: http://danatreat.com/2011/10/new-school-rules/
Click here to print.
Copyright © 2009-2014 Dana Treat. All rights reserved.