I have 5 very special cousins that I deeply love – they are like sisters to me. I grew up spending vacations and holidays with them and I’ll never be able to thank them enough for all their love and support.
One of them worked in a music store for a while and gave me one of the most wonderful gifts I’ve ever received: Cyndi Lauper’s “True Colors” - I was 9 and wanted it so bad... Getting it was such joy and to this day I remember when Lilia gave me that cassette – I played it so many times I wonder how it did not break. :D
My other cousins spoiled me a lot, too, but, to be honest, I get more presents now than I used to; everyday, when I access my email, there are several gifts waiting for me: messages and comments left by you - they really make my day.
One of my readers – her name is Patricia, too - wrote to me commenting about a certain caramel cookie she is crazy about. That inspired me and I felt like baking caramel cookies. I used this recipe – the making of the cookies was a little confusing, so I was saved by Judy’s post.
Dutch caramel cashew cookies
½ cup (100g) sugar
2 tablespoons water
pinch of cream of tartar
½ cup (75g) finely chopped roasted, salted cashews
½ cup (1 stick/113g) unsalted butter, room temperature
1/3 cup (67g) sugar
1 egg yolk
½ teaspoon vanilla extract
1 cup (140g) all purpose flour
Start with the cashew praline: Place a large piece of foil over a baking sheet, butter it and set aside.
In a heavy skillet cook the 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. Stir in quickly the finely chopped raw cashews. Pour the praline onto the prepared foil and with a buttered spatula spread it into a thin layer. Let it cool until it hardens and chop it coarsely.
Now, the cookie dough: preheat the oven to 180ºC/350ºF; line two large baking sheets with baking paper and set aside.
In the bowl of an electric mixer, beat the butter with the sugar until it is creamy. Beat in the egg yolk and vanilla. Stir in flour and the chopped praline.
Roll a rounded ½ tablespoon of dough into a ball and place onto prepared sheets 5cm (2in) apart. Lightly flatten the top of each cookie with moistened fingertips.
Bake cookies for 12 to 15 minutes, or until they are lightly browned in the bottom – mine needed 18 minutes.
Let the cookies cool on the sheet for about 1 minute and with a spatula remove them to a rack to cool completely.
Makes about 25 cookies