Cashew Caramel Cookies

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A brown sugar shortbread cookie with cashews and caramel drizzle.

Course Desserts

Cuisine American

Keyword Cashew Caramel Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 116kcal

Author Shelby Law Ruttan

Preheat oven to 350 degrees. Lightly spoon flour into measuring cup and mix with salt in a bowl. Set aside.
Coarsely chop 1 cup of cashews. In food processor (or in mini food chopper) process remaining 1-½ cup cashews until finely chopped. Pour in canola oil and process until smooth.
Put cashew mixture, butter, and sugars in the bowl of electric mixer fitted with paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture and reserved chopped cashews.
Using either a 1-½ inch ice cream scoop (or as I did, a tablespoon, and roll the dough in your hands into balls), place on parchment paper lined cookie sheet. Bake 6 minutes; gently flatten cookies. Bake until bottoms are golden, 6-7 minutes more. Let cool on sheets on wire racks.
Mix the caramel bits and half and half. Microwave in 30 second intervals until melted. Drizzle over top of cooled cookies.

Use a mini food processor or nut chopper to finely process the cashews
Gently flatten the cookies when they are placed on the baking sheet. Otherwise they will not spread out.
Eliminate the fleur de sel and use roasted salted cashews in place of the unsalted.
Substitute a caramel sauce (like this one) for the caramel drizzle. Be sure to only drizzle the cookies with sauce before eating.
Make ice cream sandwiches with these cookies! They are great with a caramel swirled vanilla ice cream.
The cookies can be stored in an airtight container at room temp in single layers 3 days – or do as I will and store them in the fridge with parchment paper between to stop them from sticking to each other!