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SALTED CARAMEL SNICKERDOODLES

Ingredients
1 can (13.4 oz) Dulce de Leche (caramelized sweetened condensed milk)
1 1/2 cups Sugar
1/2 cup Butter (softened)
1/2 cup Shortening
2 Eggs (room temperature)
2 3/4 cups AP (All Purpose Flour)
2 teaspoons Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/4 cup Sugar
1/2 teaspoon Salt
2 teaspoons Ground Cinnamon

Directions:

Pre-heat oven to 400°F

Line cookie sheet with waxed paper or foil

Spoon 40 slightly less than level measuring teaspoonful’s Dulce de Leche onto cookie sheet.

Freeze about 1 hour, or until slightly firm (will not freeze solid)

In large bowl, cream together Sugar, Butter, Shortening, and Eggs.
Stir in flour, Cream of Tartar, Baking Soda, and Salt.

Shape dough into 1 1/4-inch balls.
Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet.
Place 1 dollop of cold Dulce de Leche into center of each cookie, making sure to form dough around dollop to enclose…If necessary, work with lightly floured fingers so dough doesn’t stick. (Return Dulce de Leche dollops to freezer if they become too warm to work with).
Mix Sugar, Salt, and Cinnamon.
Roll balls in sugar mixture.
Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set (centers will be soft).

Cool 2 minutes on cookie sheet.

Remove from cookie sheet to cooling rack.
Store leftovers covered in plastic wrap or in a plastic storage container for up to 3 days.

Serving Size: 1 Cookie

Calories140 (Calories from Fat 50)

 


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Julie Allen

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