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Old 10-23-2013, 09:04 AM   #31
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Originally Posted by FrankZ View Post
No. Don't. Stop!

Never!
Me thinks, thou doest protest, too much...
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Old 10-23-2013, 09:12 AM   #32
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Me thinks, thou doest protest, too much...
It isn't enough if you don't follow through
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"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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Old 10-23-2013, 09:20 AM   #33
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Still owe you a cherry pie...you've seen how that's gone.
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Old 10-23-2013, 09:22 AM   #34
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Still owe you a cherry pie...you've seen how that's gone.
Yeah.. I know...

Tis sad really.
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-My Grandmother on how to make ham salad.
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Old 10-23-2013, 10:38 AM   #35
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KatyCooks, thank you for the pics. Both of them, flattened and rounded, look amazing!
I used to make sugar cookies that you dipped the bottom of the slightly dampened glass in sugar and them flattened the cookies. The sugar stayed on the cookie top.
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Old 10-23-2013, 09:15 PM   #36
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Yeah.. I know...

Tis sad really.
Snickerdoodles are easier to mail...
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Old 10-25-2013, 08:22 PM   #37
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My edited recipe by weight

Here is my version recipe by weight


Snickerdoodles Cookies

360g all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt

1 cup butter
288g sugar
2 eggs
1 tsp. vanilla extract
*1 tbsp white vinegar (I added this to make them a bit fluffier)

48g sugar
2 tsp. ground cinnamon

In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 sec. Add the 288g sugar. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs, vanilla and vinegar until creamy.

Mix in flour mixture a little at a time with the mixer. Using a sturdy rubber scraper or wooden spoon to scrap down the sides. Cover and chill the dough for about 1 hour, or until easy to handle.

Preheat the oven to 375 degrees F / 190 C.

In a small bowl, stir together the ¼ cup sugar and the cinnamon. Shape the dough into 1½-inch balls. Roll the balls in the sugar-cinnamon mixture.

Place the balls 2 inches apart on an ungreased cookie sheet (I also used parchment paper).

Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are golden brown. Transfer to a wire rack and let cool.
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Old 10-26-2013, 12:00 AM   #38
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Results of my recipe (my white balance is abit off)

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Old 10-26-2013, 06:54 AM   #39
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Edible Incredible. Looks like you make good cookies Josh.
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Old 10-26-2013, 03:10 PM   #40
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Tanks Wiska
They came out great, slightly crispy outside, soft inside
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Snickerdoodles Cookies 3cups all-purpose flour 1tsp. cream of tartar 1tsp. baking soda ¼tsp. salt 1cup butter, softened 1½cups sugar 2eggs 1tsp. vanilla extract ¼cup sugar 2tsp. ground cinnamon [LIST=1] [*]In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside. [*]In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1½ cups sugar. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla until combined. [*]Beat in as much of the flour mixture as you can with the mixer. Using a sturdy rubber scraper or wooden spoon, stir in any remaining flour mixture. Cover and chill the dough for about 1 hour, or until easy to handle. [*]Preheat the oven to 375 degrees F / 190 C. [*]In a small bowl, stir together the ¼ cup sugar and the cinnamon. Shape the dough into 1½-inch balls. Roll the balls in the sugar-cinnamon mixture. Place the balls 2 inches apart on an ungreased cookie sheet. [*]Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are golden brown. Transfer to a wire rack and let cool. [/LIST]If baking powder is substituted for the cream of tarter, the cookies will be softer and more raised, and probably don't have the slight taste associated with C or T. If subbing, make a smaller cookie so it will crisp. up 3 stars 1 reviews
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