One of my favorite food blogs is Picky Palate. She has a great knack for creating desserts within desserts. Who can resist that?! Recently she posted this recipe, and although I'm not normally a snicker doodle cookie fan I thought I would give it a try. I would recommend you do the same!
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Sift together flour, cream of tartar, baking soda, salt and set aside. With an electric mixer combine the butter, shortening, and 1 1/2 cup of sugar. Beat on medium until light and fluffy.
Add eggs and continue beat.
Then add dry ingredients until combined well.
I used a bag of Werther's soft caramels, and had a few leftover that I might have snuck as a quick snack.
Use an ice cream scoop to form balls of the dough. Break the ball into two and place a caramel in the middle.
Combine 1/4 cup sugar and the ground cinnamon. Roll the dough ball in the cinnamon sugar.
Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in the center and begin to crack, around 14 minutes.
Transfer to a wire rack to cool before removing the cookies from the sheet.
Have a great weekend everyone :) Hope you get to enjoy some fall weather!
Caramel Stuffed Snicker Doodles
Serving size 4 dozen
Adapted from Picky Palate
2 3/4 cup of flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter
1/2 cup vegetable shortening
1 3/4 cups sugar
2 tablespoons ground cinnamon
2 large eggs
48 soft caramel candies
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper and set aside.
Stir together flour, cream of tartar, baking soda, salt and set aside.
With an electric mixer combine butter, shortening, and 1 1/2 cup sugar.
Beat until light and fluffy.
Add eggs and beat to combine.
Then add dry ingredients, and continue beating.
In a small bowl combine the remaining 1/4 cup of sugar and cinnamon.
Use an ice cream scoop to form balls of dough.
Break the ball in half and place the caramel in the middle.
Form one big ball and roll in the cinnamon sugar.
Place about 2 inches apartment on the baking sheet.
Bake until the cookies are set and start to crack, around 14 minutes.
Transfer sheet to a wire rack and let cool for a few minutes until removing cookies.