Tuesday, December 22, 2015

This weeks cookie: Snickerdoodles!


Hi I hope every one is having a happy holiday/vacation/winter break! This week's Cookie is Snicker doodles!  Another favorite of mine from back in the day when The Great Cookie was pumping out these babies by the hundreds,  just to us ( my husband and I)! I've yet to find a recipe like it...but these come in close second!?
If you're a fan of cinnamon this recipe is for you. I found the Cookie Writer Blog on Pinterest and I loved the concept of filling Snickerdoodles! What's not to love? A bit of chocolate and caramel or toffee I can't decide... Crazy I know! A delicious dilemma.

With all my other cookies, I was getting low on ingredients and the energy to shop till you drop, just didn't appeal to me. What I decided to do was halve the recipe and most of the ingredients are easy to halve, but the flour is shown in a mixed fraction that won't divide evenly. What I did was, I measured the whole amount out on my scale switched the scale to grams and just divided the amount in half. Another change that I made since I couldn't find Caramilk, was to use Caramella...they almost have similar spelling though, besides I didn't get the result I hoped I'd get with the chocolate chips. I mean we know the story of how chocolate chip cookies came to be and they because of the the agent that keeps them solid, I produced a chocolate chip cookie and that's not what I wanted, I want melty chocolate and caramel. I still had toffee from another cookie and cake project. So I used the toffee instead.
So this is the process flatten half of the cookie balls
and leave the other halves in a ball.
then fill the flattened half. (Before I found Caramella...chocolate
chips and toffee)



The toffee made the cookies nice and moist in the middle,
But the Chocolate chip did the same thing they do in
Chocolate chips cookies...I want gooey melty chocolate!




Ingredients
1 c. butter room temp.
1 c. granulated sugar
1/4 c. brown sugar
2 eggs, room temp.
1 tsp. vanilla
2 3/4 c. all purpose flour
1 tsp. cream of tartar
1 tsp. baking soda
pinch of salt

Topping
2 Tbsp. granulated sugar
2 tsp. ground Cinnamon
48 individual Caramilk chocolate bar pieces.

Process
1. Preheat oven to 350. Line the cookie sheet with parchment paper or silicone liner.
2.In a bowl cream the sugar and butter to a light fluffy mixture..about 5 min.
3.Sift flour, cream of tartar, baking soda and salt.
4. In another bowl mix up the sugar and cinnamon. 
5. Once you have the cookies mixed take a Tablespoon or Teaspoon and measure.
6. Take  the dough and break them in half, then roll them into balls. Slightly flatten half of the rounds with round side of your Tbsp. This is the side you will fill with whatever candy you imagined to suite you taste. 
7. Top each with the other round by flattening with your fingers then give the two halves a roll around in your hands. This should close up the candy inside. I only rub one side in the cinnamon
sugar. 
8. Place the dough on the cookie sheet and bake the all for 8 or so min. Bake until they are lightly brown and still light in the middles. Let them cool for about 5 min. before removing them to a cooling rack to cool and set up completely. Or eat them right then and there...to get the gooey effect I love!

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