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Old 12-19-2013, 10:31 AM   #41
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I'm about to make 4 dozen snickerdoodles for gift packages.

I was going to use this recipe: Snickerdoodles I Recipe - Allrecipes.com

It calls for shortening, and not butter. If I sub butter, or go half shortening/half butter....you think the would better? How would affect the texture?
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Old 12-19-2013, 01:10 PM   #42
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Quote:
Originally Posted by Macgyver1968 View Post
I'm about to make 4 dozen snickerdoodles for gift packages.

I was going to use this recipe: Snickerdoodles I Recipe - Allrecipes.com

It calls for shortening, and not butter. If I sub butter, or go half shortening/half butter....you think the would better? How would affect the texture?
Did you read the reviews? You can get a lot of suggestions from them. I went through about 30 of them and several did just want you want to do. They gave the recipe 5 stars. Half butter and half shortening. A lot of them used the butter flavored shortening. There were more than 300 reviews. Most of them were five star. And a lot of them had suggestions on how they did something different to make the cookies come out even better.

We don't mind answering any questions here, but sometimes the answer is just inches from your eyes. I like reading recipes and the reviews. They give me some inkling of whether I want to try it or not. Go back and read the reviews. Even the one star ones. They tell you what not to do as well as what to do. Good luck.
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Old 12-19-2013, 01:20 PM   #43
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Like we say in Texas...."if it were a snake, it woulda bit me". Thanks Addie.
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Old 12-19-2013, 01:31 PM   #44
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Like we say in Texas...."if it were a snake, it woulda bit me". Thanks Addie.
You are most welcome. If I came across as harsh or critical, I apologize. But here at DC, we not only answer questions, but try to teach along with the answer. We pass along our experiences so others may learn. And all of us here at DC know to look at the reviews. Whether it be for a recipe or a product in Amazon. We all want a product that is going to be pleasing to us in the end.
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Old 12-19-2013, 02:29 PM   #45
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It is EXTREMELY important to me that these cookies turn out just absolutely perfect, as they are Christmas gifts..and the honor of our family rides on them....and if I dishonor the family..I'll have to do that Japanese ritual where they stab themselves in the gut...and I really don't want to do that. I'm still a learning cook...so I'll take any advice anyone wants to give.

I'm making 4 types. Apple, cinnamon oatmeal...chocolate/chocolate chip...snickerdoodles...and cranberry orange.
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Old 12-19-2013, 05:31 PM   #46
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Yum, looks like good tasting treats coming from your kitchen. Might I suggest that if you are making cookie trays or gift bags, that you arrange the cookies as near as the time you are gifting. Or package in individual wrapped stacks of each kind. I found that some flavors "travel" if packed together too far in advance. eg, your choc chippers take on an orange flavor etc. While that can create totally delicious combos, it makes for an unexpected surprise when served.
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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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