2 cups unbleached all-purpose flour
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temp.
1 cup sugar plus 2 tbsp.
1 large egg, slightly beaten
2 tbsp. heavy cream
1 tsp. ground cinnamon
5-6 frozen SNICKERS® bars

In a large mixing bowl sift together flour, cream of tartar and salt. Set aside.

In a separate mixing bowl cream together butter and 1 cup of sugar. Add egg, cream and vanilla and stir until well-mixed.

Combine wet and dry ingredients together. Stir until all large clumps of flour have been dissolved.

Stir remaining 2 tablespoons of sugar with cinnamon. Moisten hands and roll dough into 1-inch balls. Roll each ball into cinnamon-sugar mixture. Place balls 2 inches apart on a well-greased or lined baking sheet. Flatten by hand or use the bottom of a glass.

Place frozen SNICKERS® bars in a food-processor or blender and pulse until they are broken into small pieces. Sprinkle over top of Snickerdoodle cookies.

Bake in a preheated 375°F oven for 8 to 10 minutes or golden brown on top. Transfer to a wire rack, and let cool 15 to 20 minutes. Serve warm.

Yield: 3 to 4 dozen.

Submitted by: Daniel lee Mishkin