Cashew-Caramel Cookies

This is not an everyday cookie. I first made these a couple years ago and am just making them again. Not that they aren't delicious, because they are. Buying a couple jars of cashews and a bag of caramels, though, is a little much. I put this in the holiday splurge cookie category.
These are made with cashew butter (ground yourself in the food processor) and chopped cashews. How often do you have that in a cookie? Probably not often, which is something I like about these. It's nice to have an out-of-the-ordinary cookie for holiday parties and gifts.
The recipe for these Cashew-Caramel Cookies is here at Martha Stewart.

Notes: The caramel topping is a little tricky. The recipe suggests drizzling with a spoon and pictures a beautiful little zigzag pattern, but we (my children and I) found it difficult to drizzle. We opted for dropping a blob in the center and spreading it a little. Also, the caramel remains sticky so you can't layer these cookies. They are delicious without the caramel, but it is a nice touch and may be a shame to not at least try it.
The recipe is a little fussy in that you are supposed to remove the cookie sheet halfway through baking to press the cookies with a spatula then return for the remainder of the bake time. I'm lazy when it comes to turning pans and foods over during cooking, but if you're in the kitchen anyway, I suppose it's not that big of a deal.
Enjoy!

My holiday cookies, 2008:
#1 Molasses
#2 Cashew-Caramel