Praline:
½ cup (100g) sugar
2 tablespoons water
pinch of cream of tartar
½ cup (75g) finely chopped roasted, salted cashews
Dough:
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
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