tag:blogger.com,1999:blog-7591684672264251574.post6047181841758322592..comments2009-04-13T08:42:19.417-07:00Kimhttp://www.blogger.com/profile/07892490461158306963noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7591684672264251574.post-391186303841117632009-04-13T08:42:00.000-07:002009-04-13T08:42:00.000-07:00hi! just wondering, what is a snickerdoodle supposed to taste like? the first(and my last) time baking them from betty crocker's book didn't work for me. Too sweet and texture was like cake! ended up throwing the whole batch away ):lungwordshttp://lungwords.livejournal.com/noreply@blogger.comtag:blogger.com,1999:blog-7591684672264251574.post-45611849695297910092009-03-09T12:59:00.000-07:002009-03-09T12:59:00.000-07:00do you think replacing the cream of tartar with baking soda would make a big difference, because i didn't even know what cream of tartar was until i looked it up and now i don't know where to get it^^Corinnahttp://www.blogger.com/profile/00014184662113420119noreply@blogger.comtag:blogger.com,1999:blog-7591684672264251574.post-69112578971002567712009-03-04T23:10:00.000-08:002009-03-04T23:10:00.000-08:00tracy- thanks! i usually just roll them into balls and never flatten them. the baking pan that i use is a nice light metal, i never bake with dark pans. maybe that has something to do with it? thanks for all your kind words!Kimhttp://www.blogger.com/profile/12364834137813430390noreply@blogger.comtag:blogger.com,1999:blog-7591684672264251574.post-23407909137320194662009-03-03T13:27:00.000-08:002009-03-03T13:27:00.000-08:00I love snickerdoodles!! And yours look absolutely amazing. How do you get the bottom edges to be so nice and rounded?? I confess that I have yet to get that particular skill down 100%, but then I don't bake that often as it is.. although I've been in the kitchen more lately ever since I found your blog ;) All your posts inspire me so! Keep up the great work!Tracynoreply@blogger.comtag:blogger.com,1999:blog-7591684672264251574.post-63877998418772999982009-02-26T01:28:00.000-08:002009-02-26T01:28:00.000-08:00ovenhaven- thanks! <BR/><BR/>dessertchick- thank you so much! haha i know what you mean about staying up and reading food blogs when you should be sleeping. that's about the story of my life as well. lol i also don't find your comment creepy at all! ever since i've started my blog, i've found more and more people with the same story/passion as me. so we're all in this together! :)Kimhttp://www.blogger.com/profile/12364834137813430390noreply@blogger.comtag:blogger.com,1999:blog-7591684672264251574.post-2616505073989856982009-02-25T23:40:00.000-08:002009-02-25T23:40:00.000-08:00I absolutely love your blog! I should be sleeping because I have to get up in 5 hours, but instead, I&#39;ve been looking at recipes for the past hour. Snickerdoodles are my favourite cookies in the world, and I&#39;ll make sure to try this version out! Oh, I think we&#39;re soulmates, and I say that in the uncreepiest way possible: I want to drop out of school to open my own bakery, and a C&amp;B also just opened up, and I&#39;ve spent half my paychecks there since then!dessertchickhttp://chocolatefool.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-7591684672264251574.post-22824859605233341802009-02-24T05:41:00.000-08:002009-02-24T05:41:00.000-08:00I've only ever baked snickerdoodles once, but it already moved up the list of my favourite cookies! Yours look wonderful :)ovenhavenhttp://ovenhaven.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-7591684672264251574.post-8587670357676794162009-02-22T22:38:00.000-08:002009-02-22T22:38:00.000-08:00tfl- i totally know what you mean about c&amp;b. :)<BR/><BR/>jean- according to wiki, shortening is &quot;Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a &quot;short&quot; or crumbly texture (as in shortbread). The term &quot;shortening&quot; can be used more broadly to apply to any fat that is used for baking and which is solid at room temperature, such as butter, lard, or margarine, but as used in recipes it refers to a hydrogenated vegetable oil that is solid at room temperature. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to about 80% for butter and margarine.&quot; you can replace it with butter. hope that helps!<BR/><BR/>jessy- omg! they are definitely in my top 3 favorite cookies. i hope you do try them! <BR/><BR/>mommyamy- you&#39;re very welcome!Kimhttp://www.blogger.com/profile/12364834137813430390noreply@blogger.comtag:blogger.com,1999:blog-7591684672264251574.post-55718689767043055232009-02-22T20:04:00.000-08:002009-02-22T20:04:00.000-08:00Possibly my all time favorite cookie! Thanks for posting your take on it, I'll have to try it out. :)MommyAmyhttp://www.blogger.com/profile/03063493569828318329noreply@blogger.comtag:blogger.com,1999:blog-7591684672264251574.post-8727329187339644752009-02-21T18:21:00.000-08:002009-02-21T18:21:00.000-08:00I have a confession to make... I have never tried a snickerdoodle! :O Horrifying I know <BR/>I have to try your recipe so I can say I have, and yours just look so damn tasty too!apparentlyjessyhttp://www.blogger.com/profile/12243527881408495585noreply@blogger.comtag:blogger.com,1999:blog-7591684672264251574.post-20380893619048088862009-02-21T10:55:00.000-08:002009-02-21T10:55:00.000-08:00This might be a ridiculous question but what is shortening? I'd love to bake these :).JeanMenzieshttp://www.blogger.com/profile/01124560812604010905noreply@blogger.comtag:blogger.com,1999:blog-7591684672264251574.post-7266422243533650482009-02-21T09:43:00.000-08:002009-02-21T09:43:00.000-08:00I love snickerdoodles!!! These look great. And be careful in those C&amp;B stores...I want to buy everything!! :)The Food Librarianhttp://www.blogger.com/profile/09964596880945435097noreply@blogger.com