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). Spoon a small amount of icing on top of each cookie; add a cashew half. Let stand for 30 to 60 minutes or until icing is set. Makes about 36 cookies.

6. To Store: Layer uniced cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Prepare icing and decorate cookies as above Step 5.

Chocolaty Caramel Thumbprints
Ingredients

* 1 egg
* 1/2 cup butter, softened
* 2/3 cup sugar
* 2 tablespoons milk
* 1 teaspoon vanilla
* 1 cup all-purpose flour
* 1/3 cup unsweetened cocoa powder
* 1/4 teaspoon salt
* 16 vanilla caramels, unwrapped (you could substitute regular caramels if you like)
* 3 tablespoons whipping cream
* 1-1/4 cups finely chopped pecans
* 1/2 cup (3 ounces) semisweet chocolate pieces
* 1 teaspoon shortening

Directions

1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.

2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.

3. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.

4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.

5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking, repress with your thumb. Spoon melted caramel mixture into indentations of cookies. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)

6. In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies.* Let stand until chocolate is set. Makes 36 cookies.

*Tip: If desired, transfer the warm chocolate mixture to a resealable plastic bag. Cut a small hole in one corner of the bag. Drizzle cookies with chocolate