Cashew-Caramel 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 (8 tablespoons) unsalted butter, softened
• 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 the oven to 350F.
2. Sift the flour and salt together.
3. Coarsely chop 1 cup cashews; set aside.
4. Process the remaining 1 1/2 cups cashews in a food processor until finely chopped.
5. Pour in the oil.
6. Process until creamy, about 2 minutes.
7. Put the 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.
8. Mix in the egg and vanilla.
9. Reduce speed to low; gradually add the flour mixture.
10. Mix in the reserved chopped cashews.
11. Shape the dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets.
12. Bake 6 minutes; gently flatten with a spatula.
13. Bake until the bottoms are just golden, 6 to 7 minutes more.
14. Transfer sheets to wire racks; let cool completely.
15. Melt the caramels with the cream in a small saucepan over low heat, stirring.
16. Let cool.
17. Using a spoon, drizzle the caramel over the cookies; let set.
18. Store airtight in single layers.

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

Taken from www.epicurious.com/recipes/food/views/cashew-caramel-cookies-393151 (may not work)