Cookies of the Month: Caramel Delights

COOKIE OF THE MONTH
Caramel is a good choice for this time of year, try these for a fall treat

Caramel Cashew Cookies

Ingredients
* 2-1/4 cups salted roasted cashews
* 2 tablespoons cooking oil
* 3/4 cup packed brown sugar
* 1/2 cup butter, softened
* 1/3 cup granulated sugar
* 1 egg
* 1 teaspoon vanilla
* 1-1/2 cups all-purpose flour
* Granulated sugar
* 24 vanilla caramels, unwrapped
* 1/4 cup whipping cream
* About 36 salted roasted cashew halves
Directions
1. Preheat oven to 350 degrees F. Place 1-1/2 cups of the cashews in a food processor; cover and process until finely chopped. Gradually add oil, processing about 2 minutes or until mixture is as creamy as peanut butter. Coarsely chop the remainder of the 2-1/4 cups cashews; set aside.

2. In a large bowl, combine the processed cashews, brown sugar, butter, and the 1/3 cup granulated sugar. Beat with an electric mixer on medium to high speed until light and fluffy, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Gradually add flour, beating on low speed until combined. Stir in the coarsely chopped cashews.

3. Shape dough into 1-1/2-inch balls. Place 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional granulated sugar and flatten each ball to about 3/8-inch thickness.

4. Bake for 10 to 12 minutes or until bottoms are light golden brown and edges are firm. Cool cookies on a wire rack.

5. For topping: In a small saucepan, combine caramels and whipping cream. Cook and stir over low heat until caramels are melted and mixture is smooth. Cool slightly (10 to 15 minutes).