Ingredients

Makes about 36

　　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 soft caramel candy cubes (7 ounces)

　　1/4 cup heavy cream

　　

Step 1

Preheat the oven to 350°F. Sift the flour and salt together. Coarsely chop 1 cup cashews; set aside. Process the remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in the oil. Process until creamy, about 2 minutes.

　　

Step 2

Put the 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 the egg and vanilla. Reduce speed to low; gradually add the flour mixture. Mix in the reserved chopped cashews.

　　

Step 3

Shape the 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 the bottoms are just golden, 6 to 7 minutes more. Transfer sheets to wire racks; let cool completely.

　　

Step 4

Melt the caramels with the cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle the caramel over the cookies; let set. Store airtight in single layers.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.