Recipe information
Yield
Makes about 36
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Sift the flour and salt together. Coarsely chop 1 cup cashews; set aside. Process the remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in the oil. Process until creamy, about 2 minutes.
Step 2
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. Mix in the egg and vanilla. Reduce speed to low; gradually add the flour mixture. Mix in the reserved chopped cashews.
Step 3
Shape the 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 the bottoms are just golden, 6 to 7 minutes more. Transfer sheets to wire racks; let cool completely.
Step 4
Melt the caramels with the cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle the caramel over the cookies; let set. Store airtight in single layers.
