Caramel Stuffed Snickerdoodles

You’ll need: 1 cup (6.5 ounces) shortening 1.5 cups (10.5 ounces) sugar 2 large eggs 1.5 teaspoon vanilla 2 teaspoons cream of tarter 1 teaspoon baking soda 0.5 teaspoon salt 2.75 cups (11 5/8 ounces) Flour Cinnamon/Sugar for coating Caramel for filling (in little pieces that you’ve smoothed into a little ball) Beat the shortening and sugar till smooth. Beat in eggs until smooth (like you mean it). Beat in vanilla, cream of tartar, baking soda and salt. Slowly add flour until just combined (unless you want tough cookies). Place the cinnamon/sugar mixture on a plate. Using an ice cream scoop (or by hand), scoop out roughly two tablespoons of dough. While the dough is still in the scoop, shove a little piece of caramel in the center. Extract the dough from the scoop and smooth into a ball, hiding the caramel in the center. Roll in the cinnamon/sugar and place on a parchment lined baking sheet. Bake at 350 degrees F for 11 minutes (or until desired doneness). Let cool, the caramel will be gooey when the cookies are still slightly warm but will still taste like everything you ever wanted once cooled.

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