View source for Desserts/caramel crunch snickerdoodle

Makes: 3 Dozen Cookies

Active Time: 30 minutes

Total Time: 58 minutes

From: Fresh (http://www.hannaford.com/catalog/search.cmd?keyword=caramel+crunch+snickerdoodle&productTypeId=R#)

=Ingredients=
3 cups sugar, divided

1 teaspoon ground cinnamon

2 1/2 cups all-purpose flour

2 teaspoon cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 (2 sticks) cup unsalted butter, at room temperature

2 each eggs

1 teaspoon vanilla extract

=Directions=

== Step 1 ==
Line a baking sheet with heavy-duty foil and spray with vegetable cooking spray.

== Step 2 ==
Prepare the caramel crunch. In a large, heavy skillet heat 1 cup of the sugar over medium heat, stirring occasionally with a wooden spoon to help it melt evenly. When the sugar is melted, lower heat to medium-low and cook to a golden color, about 3 to 6 minutes. Immediately pour the caramelized sugar carefully onto the prepared baking sheet. Tilt the sheet so that sugar spreads to a thickness of no more than 1/8 inch. Allow to cool until hard and cool to the touch, about 30 minutes.

== Step 3 ==
Break the caramel into several pieces, then place on a cutting board and use a knife to chop into 1/4- to 1/2-inch pieces. (The caramel can be stored in a tightly sealed container for up to 3 days at room temperature.)

== Step 4 ==
Preheat the oven to 325degreesF. Line 2 baking sheets with parchment paper, or spray with vegetable cooking spray. In a small bowl, stir 1/2 cup of the sugar together with the cinnamon. Set aside.

== Step 5 ==
Make the cookies. In a medium bowl, sift together flour, cream of tartar, baking soda, and salt. Set aside. In a large bowl, use an electric mixer on medium speed to beat the butter and remaining 11/2 cups sugar until smooth, about 1 minute. Mix in the eggs and vanilla until blended. On low speed, mix in the flour mixture until it is incorporated. Stir in the chopped caramel pieces.The dough will be stiff.

== Step 6 ==
Scoop out a well-rounded tablespoon of dough and roll between your palms into a smooth ball. Roll ball in the cinnamon sugar mix. Repeat with remaining dough and place balls 3 inches apart on the baking sheets. (You will not use all the cinnamon sugar, but a large quantity is easier to work with.)

== Step 7 ==
Bake cookies, one sheet at a time, just until the edges are golden but the centers are pale and feel soft if lightly touched, about 15 to 18 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to a wire rack to cool. Serve or store in a tightly covered container for up to 3 days, or freeze.