Cashew Caramel Cookies

• 1 2/3 cups all-purpose flour
• 1/2 teaspoon coarse salt
• 2 1/2 cups roasted salted cashews
• 2 tablespoons plus 1 teaspoon canola oil
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 24 soft caramel candy cubes (7 ounces)
• 1/4 cup heavy cream

1. Preheat oven to 350F.
2. Sift together flour and salt.
3. Coarsely chop 1 cup cashews; set aside.
4. Process remaining 1 1/2 cups cashews in a food processor until finely chopped.
5. Pour in oil; process until creamy, about 2 minutes.
6. Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment.
7. Mix on medium speed until pale and fluffy, about 2 minutes.
8. Mix in egg and vanilla.
9. Reduce speed to low; gradually mix in flour mixture and reserved chopped cashews.
10. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.
11. Bake 6 minutes; gently flatten cookies.
12. Bake until bottoms are golden, 6 to 7 minutes more.
13. Let cool on sheets on wire racks.
14. Melt caramels with cream in a saucepan over low heat, stirring.
15. Let cool.
16. Using a spoon, drizzle caramel over cookies; let set.
17. Cookies can be stored in airtight containers at room temperature in single layers up to 3 days.

flour, coarse salt, cashews, canola oil, unsalted butter, brown sugar, granulated sugar, egg, vanilla, heavy cream

Taken from www.epicurious.com/recipes/food/views/cashew-caramel-cookies-389331 (may not work)