Preheat the oven to 350 degrees F.
together the flour and salt. Coarsely chop
1 cup of the cashews and set aside. Process the remaining 1 1/2 cups cashews in a food processor
until finely chopped. Pour in the oil and continue processing until the mixture is creamy, about 2 minutes.
Combine the cashew mixture, sugars and butter in the bowl of an electric mixer
fitted with the paddle attachment and mix on medium speed until fluffy, about 2 minutes. Mix in the vanilla and egg
, and then reduce the speed to low. Gradually add the flour mixture, and then mix in the reserved chopped cashews.
Shape the dough
into 1 1/2-inch balls and space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes, and then gently flatten with a spatula
. Continue baking until the bottoms are just golden, 6 to 7 minutes longer. Let cool completely on the baking sheets set on wire racks.
the cream with the caramels
in a small saucepan
over low heat, stirring. Let cool. Drizzle
the caramel over the cookies
using a spoon, and then let set. Store airtight in single layers.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.