I am looking for a caramel-stuffed cookie, as if the cookie dough is wrapped around a caramel. The cookie was either a sugar cookie or snickerdoodle.
Stacey Whalen, Brooksville
Cynthia Shea of Spring Hill found a recipe at barbara bakes.com. A few notes about the recipe. Use a cookie scoop to make the balls, and before you remove the dough, put the caramel in the middle. Make sure the caramel is covered completely so it doesn't melt out. Some of the cookies I made had caramel seeping on the bottom. Don't skip lining the baking sheets with parchment or you could have a sticky, burnt mess on your hands. The cookies should be puffy, golden and a bit brown on the edges. They will sink a bit as they cool. It's important to leave them on the cookie sheet for 5 minutes to set. If you don't have dark-brown sugar, you can substitute light-brown sugar but the flavor is a bit more intense with the dark. These are best warm because the caramel hardens a bit when the cookies are stored.
Since Stacey thought they could be snickerdoodles, I rolled the last dozen in cinnamon sugar. This was a nice variation. My testers thought this was a great cookie, especially for fall. The possibilities are endless. Roll in tinted sugar for a special occasion or the holidays. Put a scoop of ice cream on the bottom of one cookie, top with another and enjoy a sweet ice cream sandwich.
Fran Georgiou of St. Petersburg would like the have the recipe for old-fashioned cooked fudge. Sandi Graham of St. Petersburg would like the Atwater's Cafe biscuit recipe.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, PO Box 1159, Crystal Beach, FL 34681 or email firstname.lastname@example.org. Please include your name, city and phone number. Phone numbers will not be published.