Saturday, September 26, 2009

[Cookie 043] Cashew-Caramel Cookies

DSC_0064.JPG

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.

DSC_0023.JPG

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.

DSC_0051.JPG

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.

DSC_0029.JPG
DSC_0030.JPG

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.

DSC_0036.JPG

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.

DSC_0038.JPG

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.

DSC_0050.JPG

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!

DSC_0061.JPG

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.

****

{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...

17 comments:

Valerie said...

I've owned this cookbook for a year now, but you're always showing me new things I want to try!

Elsa said...

Me too! I have the cookbook but I mostly look through it and barely make them. These cookies look good!

Kim said...

These cookies look absolutely decadent. In fact, I think I could easily eat the whole cookie :D Don't feel too bad about shopping, sounds like you found some great items!

NikiTheo said...

I AGREE W/ KIM, I COULD TOTALLY EAT A WHOLE COOKIE!!!

Chuck said...

OMG, I'm sitting here with a cup of coffee looking at those delicious looking cookies and wishing I had a few to dunk into my coffee. Delicous!

Dolce said...

There is no chocolate involved but the caramel is definitely decadent...

jfklds said...

I am crying because I want to eat that warm caramel sauce and I can't.

jfklds said...

and take pics of your new clothes and send em to me! the pics, that is. and these cookies look unfuckingamazinglyunbelievable. they look like they'd be good with poached pears and vanilla ice cream....

Anonymous said...

you're fuuuuuuuuuuuuuuuny.


in other news, I'd like very much to video chat with you so tell me when you New Yorker, you, are going to be online. Then you can also show me all of your fabulous-sounding acquisitions. Also, I totes need to talk about something totes important. Would it be over-the-top to say totes-'tant? No, I think that's quite perfect.

(As usual my browser isn't letting me sign in to my profile, so for you information, this is Anne)

vincent said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com

Nakiya @ Taste of Baltimore said...

Hello!
Just wanted to say that I awarded you a Blog Award on my website!

http://tasteofbaltimore.blogspot.com/2009/10/one-lovely-blog-award-thank-you.html

LOVE your BLOG!

Anonymous said...

dayum gurl you're famous!

- it's a secret

Pam said...

omg, These cookies look great, what a temptation, great blog :)
xoxoxo

Kevin said...

Cashew and caramel cookies sound so good!

gaga said...

Oh geezluiz! How decadent! I love the cashew and caramel combo. Yum!

vitamine A said...

Yummy. I like cashew. Its a great combination of cashew and caramel. I'll try this. Cookies are calling me.

Monica H said...

Just wanted to let you know that another blogger has stolen your picture and this recipe and is taking credit for it. She did the same to me.

http://domesticblissinoregon.blogspot.com/2010/02/cashew-caramel-cookies.html