#3601 - Caramel Snickerdoodles

(by Shirley McNevich)

2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup butter (melted)
1 cup white sugar
1/3 cup Domino's light OR dark brown sugar (packed)
1 egg
2 tsp. vanilla
12 Kraft caramels (unwrapped; cut each caramel into 4 equal pieces)
Coating: 1/4 cup white sugar; 1 tsp. cinnamon

In a bowl add flour, cream of tartar, baking soda, 1 tsp. cinnamon and the salt--stir to mix. In a separate bowl add melted butter, 1 cup white sugar and the brown sugar--beat with a whisk. Add the egg and vanilla--beat with a whisk. Pour the butter mixture into the flour mixture--mix well with a wooden spoon. Cover the dough and refrigerate it for 1 hour. In a bowl add 1/4 cup white sugar and 1 tsp. cinnamon--stir to mix. Remove dough from refrigerator. Shape dough into walnut sized balls, press your thumb into one dough ball, place 2 small caramel pieces into the thumb indentation, then wrap the other side of the dough over the caramels. Make SURE there is no caramel showing, then roll the ball in your hands to smooth it out. Roll each completed dough ball in the cinnamon sugar mixture and place it on a greased cookie sheet. Repeat with all dough balls. Bake at 350 degrees for 9-11 minutes (cookies will be light and puffy). Remove from oven and let them cool for 10 minutes, then place them on paper towels to cool.