Cashew - Caramel Cookies

• 1 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 cups roasted salted cashews
• 2 tablespoons canola oil, plus 1 tsp
• 8 tablespoons unsalted butter, softened
• 3/4 cup light-brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 24 cubes soft caramel candies (7oz)
• 1/4 cup heavy cream

1. Preheat oven to 350u0b0F 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.
2. Put cashew mixture, butter, and sugars in the bowl of an electrix 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.
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, 6-7 minutes more. Let cool completely on sheets on wire rack,.
4. Melt caramels with cream in a small saucepan over low heat, stirring, Let cool. Using a spoon, drizzle over cookies; let set. Store in airtight containers in single layers.

allpurpose, salt, cashews, canola oil, unsalted butter, lightbrown sugar, granulated sugar, egg, vanilla, caramel, heavy cream

Taken from www.food.com/recipe/cashew-caramel-cookies-390761 (may not work)