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Caramel-stuffed snickerdoodles

Does the crisp fall air hit you with a craving for the cinnamon-y goodness of snickerdoodles? Us, too. Which is why we went searching around for a recipe—and not just Grandma’s regular ol’ dough. Luckily, Audra of is sharing her new spin on the old fave—stuffed snickerdoodles. That’s right. We tested them here at the GL offices (yeah, it was tough) and decided to name them our fave cookie we’ve eaten all year! Read on for Audra’s delish recipe.


Ingredients - Makes 4-dozen cookies


2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1/2 cup pure vegetable shortening (find it in the baking aisle)

1 3/4 cups sugar, plus more if needed

2 tablespoons ground cinnamon, plus more if needed

2 large eggs

48 soft caramel candies or Rolos, unwrapped




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


2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of 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.


3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop or a tablespoon 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 for 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week. Nuke for 5 secs in the microwave to soften up the caramels again.

BY GL ON 11/27/2011 12:00:00 AM


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