Thursday, March 6, 2014

Salted Caramel Snickerdoodles

Salted Caramel Snickerdoodles
(Inspired by Maria of "Two Peas and Their Pod", Modified by Judy)
Take about 10 caramels, unwrap them and cut into quarters. Set aside.
Mix dry ingredients together in a bowl, set aside:
2 1/2 c. flour
2 tsp. cream of tartar
1/2 tsp. cinnamon
1 tsp. baking soda
pinch of salt

Combine 3/4 c. dark brown sugar, 1/3 c. white sugar in a mixing bowl.  Add 3/4 c. margarine or butter. Mix.  Then add 1 large egg, 1 Tbl. vanilla, 1 Tbl. yogurt. Mix.
Add dry ingredients and mix thoroughly. 

Chill at least 30 minutes and preferably overnight.  Form balls from 2 Tbl. dough, dip and roll in cinnamon sugar mixture (1/4 c. sugar, 2 tsp. cinnamon). Take one caramel piece and put in the middle of the cookie ball.  Cover it with dough, then roll the cookie in cinnamon and sugar mix again.  Put on slightly greased cookie sheets 2 " apart.  Put a few grains of sea or earth salt on each cookie.  Bake 8-10 minutes at 350* until the edges turn golden brown. Makes about 30 cookies.