Cinnamon Caramel Cashew Cookie Recipes

DUTCH CARAMEL CASHEW COOKIES

Steps:

• Make cashew praline: In a heavy skillet cook sugar with the water and cream of tartar over moderately high heat, washing down any undissolved sugar that clings to the sides of the skillet with a brush dipped in cold water, until the mixture is a light caramel. Quickly stir in cashews. Pour the praline onto a buttered piece of foil and with a buttered spatula spread it into a thin sheet. Let it cool until it hardens and chop it coarsely.
• In a bowl beat butter with sugar until creamy. Beat in egg yolk and vanilla. Stir in flour and 2/3 of the chopped praline and form the mixture into a dough.
• Drop the dough by heaping teaspoons onto a lightly buttered baking sheet about 2 inches apart, flatten slightly and sprinkle with remaining praline. Bake at 350° F for 12-15 minutes, or until lightly browned. Let the cookies cool on the sheet for about 1 minute and with a spatula remove them to a rack to cool completely.

CARAMEL CASHEW THUMBPRINTS

Steps:

• Heat oven to 375°F. In large bowl, beat butter and powdered sugar with electric mixer on low speed until mixed; beat on medium speed until creamy. Add vanilla and egg; beat until mixed, scraping bowl if necessary. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cashews.
• Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
• Bake 7 to 9 minutes or until edges start to brown. Quickly remake indentation with end of wooden spoon handle if necessary. Remove from cookie sheet to cooling rack.
• Place 1 chocolate candy quarter in thumbprint of each warm cookie. Let stand 3 minutes to melt; with tip of small knife, swirl slightly to fill thumbprint. If desired, sprinkle with additional chopped cashews. Cool completely.

CASHEW CARAMEL COOKIES

Steps:

• Preheat oven to 350°F. Sift together flour and salt. 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 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 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 a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake 6 minutes; gently flatten cookies. Bake until bottoms are golden, 6 to 7 minutes more. Let cool on sheets on wire racks.
• Melt caramels with cream in a saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Cookies can be stored in airtight containers at room temperature in single layers up to 3 days.

CASHEW COOKIES

Steps:

• Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.

CASHEW - CARAMEL COOKIES

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.

CINNAMON, CARAMEL & CASHEW COOKIE

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.