Too many snickerdoodles - Page 4

Shawnee123 · 04-20-2010, 09:47 AM

Mollasses cookies.

Used to buy them at the farm market where I worked, some Amish lady made them I think.

Sundae · 04-20-2010, 11:49 AM

Quote:

Originally Posted by xoxoxoBruce

Why make them? Couldn't you just measure out the ingredients as in the recipe, weight them for the Brit conversion, and put them back in their respective packages?

I figured if I was going to make that much mess I might as well make biscuits too. The margarine was a tricky proposition. In fact I think that might have been the measurement that was out. Or maybe I used the wrong stuff.

I enjoyed the experience anyway, and made quite a few other people smile.

bbro · 04-21-2010, 08:32 AM

...now I want to make snickerdoodles!

Pete Zicato · 04-22-2010, 10:08 PM

Quote:

Originally Posted by bbro

...now I want to make snickerdoodles!

It's always a good time for snickerdoodles.

Urbane Guerrilla · 04-22-2010, 10:15 PM

Quote:

Originally Posted by lumberjim

snickerdoodles is a great name wasted on a boring ass cookie.

they should be packed with nuts and caramel and nougat!

I disagree -- though chopped pecans might be fun. But yes, they do need to be made so they don't bore. Use butter -- no substitutes need apply. A great deal of cinnamon and don't be afraid of the vanilla extract either. If it's a dull, unimpressive sugar cookie, amp it up. It amps well.

[ETA: though maybe I should make one batch each with butter and shortening and see which is better in a side by side comparison]

The roomie baked Scottish oatcakes yesterday. Very Scottish indeed: very bland yet very hearty too. They stick to the ribs. Mighty fine for raw cold windy weather. With or without a touch of honey worked into the stiff dough. Definitely use the right fat -- I've had long-keeping commercial oatcakes out of a packet and they were like eating a cork coaster, which I attribute to use of a shortening vice cockeen.

kerosene · 04-22-2010, 11:59 PM

I did use shortening in this recipe, because that is what it called for. Normally I use real butter, though. I just like the taste better. I think these cookies would have come out rather crumbly if I had used butter. More cinnamon is better. I thought about adding vanilla, but I like to try the recipe as written the first time I make it, so next time, I will experiment.

bbro · 04-23-2010, 11:28 AM

The recipe I follow uses half butter and half shortening. I use all butter though. This might be a project wither this weekend or next so I can send them out to mom and sister in law for mother's day.

04-20-2010, 09:47 AM	#46
Shawnee123 Why, you're a regular Alfred E Einstein, ain't ya? Join Date: Jun 2006 Posts: 21,206	Mollasses cookies. Used to buy them at the farm market where I worked, some Amish lady made them I think. __________________ A word to the wise ain't necessary - it's the stupid ones who need the advice. --Bill Cosby

04-21-2010, 08:32 AM	#48
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	...now I want to make snickerdoodles!

04-22-2010, 11:59 PM	#51
kerosene Touring the facilities Join Date: Nov 2002 Location: The plains of Colorado Posts: 3,476	I did use shortening in this recipe, because that is what it called for. Normally I use real butter, though. I just like the taste better. I think these cookies would have come out rather crumbly if I had used butter. More cinnamon is better. I thought about adding vanilla, but I like to try the recipe as written the first time I make it, so next time, I will experiment.

04-23-2010, 11:28 AM	#52
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	The recipe I follow uses half butter and half shortening. I use all butter though. This might be a project wither this weekend or next so I can send them out to mom and sister in law for mother's day.

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