Friday, November 25, 2011

Caramel Filled Snickerdoodles

Finally got around to trying the Caramel-Filled Snickerdoodle recipe I found over at The Baker Chick!  Oh, these are good.  Better than good, in fact.  They are an absolutely decadent treat.

They're a pretty big cookie, and I have the feeling that I made them even bigger than I was supposed to, because I only got 40 cookies out of a batch that should have made 4 dozen.

Here's how to make them:

Caramel Filled Snickerdoodles
Print Recipe
1 stick butter, softened
1/2 cup vegetable shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 cup cinnamon-sugar mix
caramels, unwrapped

Cream together butter, shortening and sugar with a stand mixer.  Add eggs.  Mix flour, cream of tartar, baking soda & salt together in another bowl and add to butter mixture.  Mix on low speed until a soft dough forms.

Pinch off pieces of dough about 1 TBL in size.  Flatten 2 pieces and top one with a caramel.  Then squeeze the 2 pieces together until the caramel is completely covered.  Shape into a ball.

Dip into the cinnamon-sugar and place on a cookie sheet lined with parchment paper or Silpat.

Space cookies apart on cookie sheet to allow for spreading as the cookies bake.

Bake in preheated 400-degree oven.  After 5 minutes, rotate the cookie sheet to allow for even baking.  Cool cookies on a wire rack.

Here's what they look like after baking:


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