Monday, February 27, 2012

Caramel-Stuffed Snickerdoodle Cookies

I have been very fond of Snickerdoodle cookies since I was a kid.  They were the first cookie I made when in 4-H.  They qualify as Comfort Food in my book.

So when I saw this 'dressed up' recipe for my beloved cookie...filling it with another beloved favorite...caramel! I couldn't resist making them.

Thank you to The Baker Chick for sharing this great recipe.

(Of course I'm partial to someone with that BAKER name in the title of their blog too!=)

Please be sure and check out her post - she has great pictures and plainly explains how to put these yummies together before baking.
(And don't forget to tell her I sent you over) *-*


2-3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
8 Tb.(1 stick) unsalted butter
1/2 c. pure vegetable shortening
1-3/4 c. sugar, plus more if needed
2 Tb. ground cinnamon, plus more if needed
2 lg. eggs
48 soft caramel candies or Rolos unwrapped
(make sure they are soft...otherwise the caramel will harden inside the cookie)

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In large bowl bowl, using an electric mixer combine butter, shortening, and 1-1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough. Break the ball into two and place the caramel into the middle. Form one large ball and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.