Frangodoodles

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking power
1 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup butter
1 cup granulated sugar
1 egg
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla extract
1 box Frango Little O's in caramel

To make the cookie dough, stir together the dry ingredients.

In a bowl with a paddle attachment, cream the butter. Add sugar and continue to mix, then add egg, corn syrup and vanilla extract and mix thoroughly. Add dry ingredients and mix until blended. Chill dough 1 hour if it is sticky or difficult to handle.

Roll balls of dough about the size of grape then place them on an ungreased sheet pan 2 1/2 inches apart. Press one Frango Little O in the center of each dough ball.

Bake at 375 degrees F for 0-12 minutes until light golden brown. Let cool on the sheet pan a few minutes before removing to cooling rack.

Makes 60-100.

Source: Marshall Field & Company