Cashew-Caramel Cookies

Another Martha recipe.

1-2/3 C. all-purpose flour
1/2 tsp. salt
2-1/2 C. roasted, salted cashews
2 Tbsp. plus 1 tsp. canola oil
1 stick (8 Tbsp.) unsalted butter, softened
3/4 C. packed brown sugar
1/2 C. granulated sugar
1 large egg
1 tsp. pure vanilla extract
24 soft caramel-candy cubes (7 oz.)
1/4 C. heavy cream

Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1-1/2 C. 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. Makes about 3 dozen cookies.