Preheat oven to 375 degrees. Line a 13 X 17 cookie sheet with parchment paper; set aside. Place the chopped cashews in a small bowl; set aside.
In a medium mixing bowl, add the butter and brown sugar. Use a hand mixer and mix until well blended. Divide the egg. Place the egg white in a small bowl for later and add the yolk into the mixing bowl along with the vanilla, cinnamon and salt. Continue to mix until blended. Add the flours and mix until all ingredients are well combined. Using a small cookie scoop, portion the dough into 16-17 round cookies. Roll each into egg white then into cashews. Place on the cookie sheet leaving about a one-inch space between each cookie. ( I like to make 5 rows with 3-4 cookies in each row.) Place in the oven to bake for 3 minutes. Take them out then press a thumb indentation into the center of each cookie. Place back into the oven and continue to bake for 9-10 minutes or until golden brown on the bottom & sides of the cookies.
In a microwave-safe dish, add the caramels and milk. Microwave in 15 second increments stirring each time until the caramels are melted. Then evenly divide to the indentation of each cookie.
In another microwave-safe dish, add the white chocolate and shortening. Microwave in 15 second increments stirring each time until the chips are melted. Add the cinnamon and stir. Then place in a re-sealable quart size baggie and spread to the top of each cookie. You may drizzle or completely cover the caramel layer. I like to totally cover the caramel, that way my guests don’t expect the surprising layer of caramel in their cookie. Cookies are ready to eat!
HINT: May use regular brown sugar if you don’t have dark brown. The dark brown just adds a little more caramel flavoring in cookie.
We instantly fell in love with the adorable Reindeer Gingerbread Cookies we found at TheSweetChick.com. Carole's recipe became our inspiration for our next Pinterest Test Kitchen Challenge. What You'll NeedYour...