Caramel Cashew Cookies
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5.0
9 reviews
Excellent
Caramel Cashew Cookies
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Caramel Cashew Cookies have a gooey caramel brown sugar filling and nutty crunch from cashews. Most commonly a holiday cookie recipe, the filled cookies are favorites any time of the year.
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Ingredients
For the Cookies:
- 1 cup powdered sugar
- 1 cup softened butter
- 2 teaspoons 2% milk
- 1 large egg yolk (use white for something else)
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 cup cashews (finely chopped)
For the Caramel Filling:
- 3/4 cups brown sugar
- 2 tablespoons butter
- 3 tablespoons 2% milk
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
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Instructions
Make the cookies:
- Heat oven to 350 F. Line a cookie sheet with a sheet of parchment paper.
- In a large bowl, combine the powdered sugar and butter and beat well with an electric mixer on medium speed. Add the milk and egg yolk and beat until completely combined, scraping down the sides of the bowl.
- Add flour and cornstarch to the wet ingredients and mix well. (If using a stand mixer, switch to dough hook. Otherwise, you will need to stir by hand with a sturdy spoon; this is a very thick dough.)
- Stir or knead in the cashew pieces.
- Using 1 tablespoon of cookie dough at a time, roll dough into balls. Place dough balls on prepared baking sheet, 1 ½ inches apart. Firmly press the top of each cookie with your thumb (or a round spoon handle or melon baller). Repair any large cracks around the edge of the cookie.
- Bake 9 - 11 minutes, or until the cookie bottoms are lightly golden brown. Transfer cookies to a wire rack to cool completely.
Make the caramel filliing:
- In a medium pan, combine the brown sugar, butter, and milk. On medium heat, bring mixture to a boil, stirring often. Once boiling, cook for 2 minutes.
- Remove from heat. Whisk in the vanilla and powdered sugar until mixture is smooth.
- Carefully spoon the caramel into the depressions on cookies. The caramel sets quickly, so If you are adding cashews on top, pour 4 cookies at a time and add the cashews. Repeat until all cookies are filled. If the icing gets too thick to pour, place it back on the stove at low heat briefly, stirring constantly.
Notes
- Allow cookies to cool. Store in an airtight container.
- These cookies are also excellent with chocolate centers, made with melted chocolate chips, or toffee bits.
- For as shortcut, melt store-bought caramels in the microwave with a little evaporated milk, then fill the centers of the shortbread cookies.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 40 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.
Nutrition Information
Show Details
Calories
127kcal
(6%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
18mg
(6%)
Sodium
48mg
(2%)
Potassium
36mg
(1%)
Sugar
9g
(18%)
Vitamin A
165IU
(3%)
Calcium
9mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 48mg | 2% |
| Potassium | 36mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 165IU | 3% |
| Calcium | 9mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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