[Cookie 043] Cashew-Caramel Cookies

I've got to stop shopping. Let's not get confused, though--I'm referring to shopping for clothing, not groceries, despite the fact that as of right now all I have in my pantry to eat is a box of whole wheat pasta, some oatmeal, and several pounds of butter (sounds like a meal to me!). Yes, I desperately need to go to the supermarket, but instead I've chosen to spend my time (and money) perusing shops on Broadway and frequenting the various Salvation Armys around the city. I am addicted. Fortunately (or unfortunately), I don't have that much clothing here at college, so I have found an excuse to buy more more more.

But I think it's getting excessive. I've been to the Salvation Army at least 3 times this week alone. That's a little over the top, even for me. I went shopping yesterday, and got a shirt and a belt. And earlier in the week I got a great dress, some shirts, and a special fancy blouse, and another belt. Oh and some sunglasses. And a blazer. And I think you get what I mean when I say it's getting a little over the top. Oh and a crazy shiny super 80s "why did I buy this?!" wrap top...very necessary.

However, over the top isn't always bad, right? Like, cookie-wise it's okay, right? Yes, the answer is yes. Take these Cashew-Caramel Cookies for instance: they are totally over the top and extravagant. Like, "oh man I can only eat half of one at a time, but it's so worth it omg omg" extravagant. I think I should treat shopping for clothing more like I treat eating these cookies. A small amount every now and then, and sharing all the leftovers. Thanks Martha for the recipe, which indirectly has helped my impulsive shopping habit that has developed over the last week. Thanks, girl! Cookie therapy > retail therapy.

So, let's get to it, shall we? These cookies are quite quite good. It's not the fastest recipe to make, considering that you essentially have to make your own cashew butter, but it's worth it. I bet you could probably substitute the cashew-vegetable oil combination with some store bough cashew butter, but if you have a food processor it's really no big deal just to make it yourself.

But, more importantly I'd like to discuss the caramel topping. It's a great idea (unlike my metallic 80s wrap top), but it might be unnecessary (just like my metallic 80s wrap top). All the caramel topping really is is a bunch of store bought caramel cubes melted down into some heavy cream, to make an ultra-healthy, light as a feather addition to the cookie. That was sarcasm.

It's definitely a nice flavor combination, the caramel and cashews, but it's really bordering on too rich for me. The cookies are very tasty without it, so if you do make the caramel, I'd recommend drizzling them with a very light touch.

In conclusion, less clothing more cookies. Excess is excellent, in small doses. Yes, that is a total oxymoron/contradiction, but I think its pretty valid. Make these cookies. That's not an oxymoron or contradiction--it's a command. Go!

Cashew-Caramel Cookies

Makes about 3 dozen

Ingredients

• 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
• 24 cubes soft caramel candy (7 ounces)
• 1/4 cup heavy cream

Directions

1. 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.
2. 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.
3. 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.
4. 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.

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{End Results}
Baking Difficultly: 3.5/5
Ingredient Accessibility: 3/5 (You'll probably have to go shopping...)
Tastiness: 4/5
Attractiveness: 3/5 (The caramel drizzles spread out a lot, so it looks pretty goopy, but that's not really so bad, is it?)
Is it worth it?: Yeah, I would surely say so!

{Pairings}
Drink: Milk, maybe, but then again that might be too rich...

Song: Rich -- Yeah Yeah Yeahs
Activity: Shopping, to burn off the calories. See post for more info...