Salted Caramel Cashew Cookie Tarts Recipes

SALTED CARAMEL-CASHEW COOKIE TARTS

Steps:

• Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 24 mini muffin cups with cooking spray.
• In small bowl, place cashews. Coat each cookie dough round with cashews, pressing cashews lightly into dough. Place 1 cookie dough round in each muffin cup; press slightly. Bake 17 to 22 minutes or until edges are golden brown. Immediately press handle of wooden spoon in center of each cookie to make 1-inch wide indentation. Cool in pan 15 minutes. Loosen with tip of knife; gently remove from pan to cooling rack. Cool completely, about 15 minutes.
• In medium microwavable bowl, microwave caramel bits, cashew butter and 3 tablespoons water uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until mixture can be stirred smooth. Spoon about 1 tablespoon caramel mixture into each cookie cup (cups will be full). Refrigerate about 10 minutes or until caramel mixture is set.
• Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Spoon and spread 1 teaspoon melted chocolate over top of each cookie cup; sprinkle with coarse sea salt. Refrigerate about 10 minutes or until chocolate is set. Store covered.

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.