Salted Caramel and Cashew Cookies

Prep time: 5min
Total time: 40min
Makes: 48 cookies
1 cup
2 sticks Churned Unsalted Butter Sticks, room temperature
250 mL
1 cup
sugar
250 mL
1 tbsp
Pure Vanilla Extract
15 mL
1/4 tsp
salt
1 mL
1
egg, room temperature
0
2 1/2 cups
All Purpose Flour
625 mL
1 cup
chopped roasted cashews, divided
250 mL
20
soft caramel squares, unwrapped
0
1/4 cup
35% whipping cream
60 mL
1 tsp
sea salt
5 mL
1 cookie
calories
110
fat
6 g
saturated fat
3 g
carbs
13 g
cholestrol
15 mg
sodium
75 mg

Directions

  1. Using an electric mixer (stand or handheld), cream together butter, sugar, vanilla and salt until smooth, about 3 min. Scrape down sides of bowl, add egg and mix well. Scrape down sides of bowl again, slowly add flour and half of the chopped cashews. On a sheet of plastic wrap, shape dough into a 1-in. (2.5 cm) thick rectangle, wrap and refrigerate until chilled, about 20 min.

  2. Preheat oven to 350°F (180°C). Dust a piece of parchment paper with flour, place dough in centre, dust top of dough with flour and cover with another sheet of parchment paper. Roll dough to about a 1/4-in. (5 mm) thickness, dusting with more flour if necessary. Remove top sheet of parchment (use it to line your baking sheet), cut cookies into 1 x 3-in. (2.5 x 8 cm) bars and place on prepared baking sheet, spaced about 1 in. (2.5 cm) apart. Bake on middle rack of oven until set, but not golden, about 12 min. Transfer cookies to a cooling rack and let cool completely.

  3. Meanwhile, in a small saucepan set over low heat, melt caramels with cream, stirring occasionally. Let mixture cool to room temperature, then drizzle over cookies. Sprinkle salt and remaining cashews overtop and let cool before serving.