Dutch Caramel Cashew Cookies

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READY IN: 32mins
YIELD: 18 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make cashew praline: In a heavy skillet cook sugar with the water and cream of tartar over moderately high heat, washing down any undissolved sugar that clings to the sides of the skillet with a brush dipped in cold water, until the mixture is a light caramel. Quickly stir in cashews. Pour the praline onto a buttered piece of foil and with a buttered spatula spread it into a thin sheet. Let it cool until it hardens and chop it coarsely.
  • In a bowl beat butter with sugar until creamy. Beat in egg yolk and vanilla. Stir in flour and 2/3 of the chopped praline and form the mixture into a dough.
  • Drop the dough by heaping teaspoons onto a lightly buttered baking sheet about 2 inches apart, flatten slightly and sprinkle with remaining praline. Bake at 350° F for 12-15 minutes, or until lightly browned. Let the cookies cool on the sheet for about 1 minute and with a spatula remove them to a rack to cool completely.
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