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|Michael in Phoenix||
Oh sure! There's a ton of recipes for them on the web, but the one I use...
Joined: Dec 9, 2005
Posted to Thread #6396 at 4:04 pm on Apr 19, 2007
...is from the venerable 1963 Betty Crocker's Cooky Book.
The only change I make is to use all butter instead of "part butter or margarine". Don't know what that's all about, but it appears in many recipes in this book that call for shortening.
1 cup shortening (part butter or margarine) [I always use ALL Unsalted BUTTER]
1 1/2 cups sugar
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2 tsp. cinnamon
Heat oven to 400 degrees F. Mix shortening (butter!), 1 1/2 cups sugar, and eggs thoroughly. Blend flour, cream of tartar, baking soda and salt; stir in. Shape dough into 1" balls and roll in mixture of 2 tbsp. cinnamon and 2 tsp. sugar. Place 2" apart on ungreased baking sheet. Bake 8 to 10 minutes. (Do not overbake or these cookies will become hard!) These cookies will puff up at first, then flatten out. Makes 6 dozen cookies.
Betcha can't eat just one!!!!
Human liberty is about courage, dignity, eternal truths, and personal responsibility. Star Parker
Other messages in this thread:
- 6396. Do you think I should try these? :) Dark Chocolate Chunk Cookies [NT] [LINK] [IMAGE] - Meryl - 11:23pm on 04/18/07 (22)
- No! I think you should make them and send them to me and I'll let you know how they are. : ) [NT] - Lin-Seattle - 11:33pm on 04/18/07
- :) [NT] - Meryl - 11:45pm on 04/18/07
- These look great but I wonder why the recipe specifies parchmant lined baking sheets .... - KarenNoCA - 12:02am on 04/19/07
- I read somewhere that Silpat sometimes makes cookies spread too much cuz - AngAk - 12:27am on 04/19/07
- I am not a fan of silpats for cookies. I'm not patient enough to let the cookies... - Michael in Phoenix - 1:22am on 04/19/07
- I'm with you, Michael. I use parchment for cookies- especially for ooey-gooey ones. [NT] - CathyZ from Kauai - 2:50am on 04/19/07
- My silicone mat smells like plastic when it's in the oven, and cookies do spread too much sometimes - Mimi - 3:14pm on 04/19/07
- 175 snickerdoodles!! Cupcakes sound sooo much easier! What a special - barb_b - 11:16am on 04/19/07
- It's a lot easier than it sounds. Each cookie sheet holds 25 cookies, and... - Michael in Phoenix - 1:25pm on 04/19/07
- Michael, Would you be willing to share your snickerdoodle recipe? [NT] - starburst - 1:30pm on 04/19/07
- Oh sure! There's a ton of recipes for them on the web, but the one I use... - Michael in Phoenix - 4:04pm on 04/19/07
- thanks, yeah, i';ve seen lots of recipes with part shortening, part butter - starburst - 5:41pm on 04/19/07
- I think they spread a bit more, but it doesn't really affect these. [NT] - Michael in Phoenix - 9:15pm on 04/19/07
- I think all butter can make a cookie crispier and a bit of shortening keeps them softer. - AngAk - 12:42am on 04/20/07
- I use the same recipe that Michael uses. Someone posted it on allrecipes as Mrs. Siggs - GailNJ - 12:24am on 04/20/07
- The Betty Crocker Cooky Book credits Mrs. Ronald Anfinson of Benson, Minnesota. Oof Da! [NT] - Michael in Phoenix - 3:21am on 04/20/07
- Me three. Parchment rules... - Richard in Cincy - 1:38pm on 04/19/07
- Is your oven kaput, again?? [NT] - AngAk - 6:46pm on 04/19/07
- Ja : ( [NT] - Richard in Cincy - 6:48pm on 04/19/07
- You have a citrone(lemon)?? Or maybe it's rebelling cuz you've been traveling too much. [NT] - AngAk - 7:45pm on 04/19/07
- KA Ovens= LEMONS. Buy the mixers, RUN from the ovens. - Richard in Cincy - 8:49pm on 04/19/07
- good to know, richard, thanks. sorry for your oven woes. [NT] - wildwoods - 3:45pm on 04/20/07