Cinnamon Caramel Cashew Cookie Recipes

Steps:

• Preheat oven to 350°F 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 electrix 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; gently flatten with a spatula. Bake until bottoms are just golden, 6-7 minutes more. Let cool completely on sheets on wire rack,.
• Melt caramels with cream in a small saucepan over low heat, stirring, Let cool. Using a spoon, drizzle over cookies; let set. Store in airtight containers in single layers.

Steps:

• 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; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
• Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Spray 15x10x1-inch pan with cooking spray.
• In large bowl, beat shortening, butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth. Beat in eggs and vanilla. Beat in flour, cinnamon and baking soda, scraping bowl occasionally, until well blended. Stir in 1 cup of the cashews. Spread dough in pan.
• Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
• Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring frequently, until caramels are melted; keep warm.
• Spread caramel over slightly cooled bars. Sprinkle remaining 1/2 cup cashews over caramel. Cool completely, about 30 minutes. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 375 degrees. Line a 13 X 17 cookie sheet with parchment paper; set aside. Place the chopped cashews in a small bowl; set aside.
• In a medium mixing bowl, add the butter and brown sugar. Use a hand mixer and mix until well blended. Divide the egg. Place the egg white in a small bowl for later and add the yolk into the mixing bowl along with the vanilla, cinnamon and salt. Continue to mix until blended. Add the flours and mix until all ingredients are well combined. Using a small cookie scoop, portion the dough into 16-17 round cookies. Roll each into egg white then into cashews. Place on the cookie sheet leaving about a one-inch space between each cookie. ( I like to make 5 rows with 3-4 cookies in each row.) Place in the oven to bake for 3 minutes. Take them out then press a thumb indentation into the center of each cookie. Place back into the oven and continue to bake for 9-10 minutes or until golden brown on the bottom & sides of the cookies.
• In a microwave-safe dish, add the caramels and milk. Microwave in 15 second increments stirring each time until the caramels are melted. Then evenly divide to the indentation of each cookie.
• In another microwave-safe dish, add the white chocolate and shortening. Microwave in 15 second increments stirring each time until the chips are melted. Add the cinnamon and stir. Then place in a re-sealable quart size baggie and spread to the top of each cookie. You may drizzle or completely cover the caramel layer. I like to totally cover the caramel, that way my guests don't expect the surprising layer of caramel in their cookie. Cookies are ready to eat!
• HINT: May use regular brown sugar if you don't have dark brown. The dark brown just adds a little more caramel flavoring in cookie.