bakechef
Executive Chef
They may flatten a bit more with butter, but I'm sure that the flavor would be great
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And another thing..what about the shortening in most of the recipes? Wouldn't butter make them better, now that I can afford butter?
And another thing..what about the shortening in most of the recipes? Wouldn't butter make them better, now that I can afford butter?
...Andy, you said cream of tartar should be good for a long time. As in decades? I might consider a new one if I get around to baking snickerdoodles...
I have made plenty of sugar cookies, but never Snickerdoodles. I am going to have to make them. I like the idea of just scooping them with an ice cream dasher instead of having to roll out the dough and then cutting them. And they sound delicious. Anything with cinnamon sounds good to me. And I do have CofT. on hand in the cabinet.
I have made plenty of sugar cookies, but never Snickerdoodles. I am going to have to make them. I like the idea of just scooping them with an ice cream dasher instead of having to roll out the dough and then cutting them. And they sound delicious. Anything with cinnamon sounds good to me. And I do have CofT. on hand in the cabinet. Cherry I wrote down your mother's recipe. It sounds so delicious. Thanks for sharing.
SO made a batch of Snickerdoodles for a cookout using a Pillsbury box mix. They were really good.
You can freeze your Snickerdoodle balls and bake them off as needed.
Form and freeze them on a tray, when they are frozen toss them into a plastic bag and store in the freezer for a month to six weeks.
If you start them in a cold oven set at 375 to 400 they will thaw and bake in 15-20 minutes, the house will smell wonderful.
He didn't. His SO did.I am still in shock that Andy used a box mix!
I am still in shock that Andy used a box mix!
Sorry Andy, didn't catch that you said SO!