1 cup butter, softened
1/2 cup powdered sugar
1 tablespoon water
1 teaspoon vanilla
2 cups all-purpose flour
1-1/2 cups finely chopped cashews (I used raw, unroasted nuts)
16 vanilla caramels (I used Werther's originals)
3 tablespoons whipping cream
1/4 cup coarsely chopped cashews
3/4 cup semisweet chocolate pieces
2 teaspoons shortening
1. Preheat oven to 325 degrees. In a mixing bowl beat butter with an electric mixer on medium for 30 seconds. Add powdered sugar and beat until combined, scraping sides of bowl occasionally. Beat in water and vanilla until combined. Beat in flour with mixer. Stir in the finely chopped cashews.
This recipe may look complicated, but each step was actually very easy and I finished the cookies within an hour, working at a leisurely pace. I ended up with 21 cookies. For my own notes, I think I will use my homemade caramel for the filling the next time.
Recipe from Better Homes and Gardens Christmas Cooking From the Heart, Volume 8.