While perusing the internet for new desserts to try, I came across this recipe from The Baker Chick. These cookies are addictive, but so light and fluffy that you don’t really feel guilty until you’ve eaten too many of the gooey caramel centers. They take a while to make, but they are absolutely worth it.
Tip: Don’t try to substitute any of the ingredients. I used vegetable oil instead of shortening. They tasted incredible, but they would have looked better if I would have just tried to stick to the recipe. For that purpose, I have also attached Baker Chick’s photograph or her cookies, since my pictures didn’t do these heavenly treats any justice.
http://www.the-baker-chick.com/2011/06/caramel-filled-snickerdoodles.html
Recipe: Caramel Stuffed Snickerdoodles
Makes 3 dozen cookies
What You Need:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar
2 tablespoons ground cinnamon
2 large eggs
1 bag individually wrapped caramel candies (room temperature!)
What To Do:
1. Pre-heat oven to 400 degrees & line baking sheet
2. Mix together all ingredients besides the cinnamon and 1/4 cup of sugar.
3. In a small bowl, mix together cinnamon and sugar. Set aside.
4. Form a ball of dough with your hands. Place caramel on top and shape the dough to cover it. You can add more dough on top if necessary.
5. Roll each ball in the cinnamon sugar mixture and place on baking sheet.
5. Bake cookies for 10 minutes. Tops will crack.
