• 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
  • 1 cup sugar
  • 1 tablespoon corn syrup
  • 1/4 liquid cup water
  • 1/2 liquid cup heavy cream, heated until warm
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon fine grain sea salt
  • 1 teaspoon pure vanilla extract

Thank you Martha Stewart for what may be my new favorite cookie. These are pure decadence. What could be better than homemade cashew butter mixed into a cookie drenched in homemade caramel? These are perfect to bring to a Christmas cookie exchange party if you want to make a lot of new friends. The best part is they are so much simpler than hand decorating sugar cookies and they stay moist and delicious for days. I’m sure these would hold over a week, if you don’t have many cookie monsters around. These literally melt in your mouth. I cannot wait to try these cookies with other types of nuts.


Preheat oven to 350 degrees. 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.
Put 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 egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; use a fork to flatten cookies and create a grid pattern.  Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets or wire racks.

If you don’t want to make your own caramel sauce, you can melt 24 caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. You could also buy a pre-made caramel topping.

 For homemade caramel sauce, I referred to My Baking Addiction to concoct the perfect sauce.

 Let the sauce cool a bit before drizzling over cookies. This stores well in the refrigerator so you can save the extra for ice cream sundaes.

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