http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Desserts%2Fcaramel_crunch_snickerdoodle 2026-04-10T10:56:00Z Revision history for this page on the wiki MediaWiki 1.26.2 http://zurving.net/mediawiki2/index.php?title=Desserts/caramel_crunch_snickerdoodle&diff=161&oldid=prev 2011-02-03T02:28:33Z

<p>Created page with &quot;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&amp;productType...&quot;</p> <p><b>New page</b></p><div>Makes: 3 Dozen Cookies<br /> <br /> Active Time: 30 minutes<br /> <br /> Total Time: 58 minutes<br /> <br /> From: Fresh (http://www.hannaford.com/catalog/search.cmd?keyword=caramel+crunch+snickerdoodle&amp;productTypeId=R#)<br /> <br /> =Ingredients=<br /> 3 cups sugar, divided<br /> <br /> 1 teaspoon ground cinnamon<br /> <br /> 2 1/2 cups all-purpose flour<br /> <br /> 2 teaspoon cream of tartar<br /> <br /> 1 teaspoon baking soda<br /> <br /> 1/4 teaspoon salt<br /> <br /> 1 (2 sticks) cup unsalted butter, at room temperature<br /> <br /> 2 each eggs<br /> <br /> 1 teaspoon vanilla extract<br /> <br /> =Directions=<br /> <br /> == Step 1 ==<br /> Line a baking sheet with heavy-duty foil and spray with vegetable cooking spray.<br /> <br /> == Step 2 ==<br /> 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.<br /> <br /> == Step 3 ==<br /> 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.)<br /> <br /> == Step 4 ==<br /> 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.<br /> <br /> == Step 5 ==<br /> 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.<br /> <br /> == Step 6 ==<br /> 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.)<br /> <br /> == Step 7 ==<br /> 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.</div>

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