Too many snickerdoodles
 

Is there such a thing? I am realizing that there is.

It depends on your location and the quality of the snickerdoodles. Mrs. Z makes a superior snickerdoodle and they don't last long enough for there to be too many.

I think it more likely that, at any given moment, there are not enough snickerdoodles.

Do you mean eating too many during one snacking session, or having too many in the house?

case - put down the cinnamon and step away from the sugar!

Stop snickering at my doodle!

one is too many.

Perfect snickerdoodle recipe required over here, please!

Not to mention all the damn ostriches.

I found out the hard way, too. I love snickerdoodles and for that reason, don't make it very often

Yumyumyumyumyumyumyum...

Recipe:

Yummy Snickerdoodles

1 c shortening
1.5 c sugar
2 eggs
3 c flour
2 tsp cream of tartar
1 tsp baking soda
.5 tsp salt
2 tsp cinnamon
3 Tbsp sugar

Preheat oven to 375 degrees F. Cream sugar, shortening and eggs. Mix together dry ingredients (including cinnamon) and add to creamed mixture, slowly, mixing thoroughly. Roll dough into walnut sized balls and roll in the sugar. Bake for 12 minutes.

Thanks case, i'll give it a go, but I'll need Sundae's help translating the cups to English measures and is "shortening" fat of some sort (lard? marge? butter?). :yelgreedy Cinnamon. I like :yelgreedy Cinnamon :yelgreedy. that's what attracted me to Snickerdoodles in the first place ...

Shortening is like...lardish, I guess. Crisco? Do you guys have that over there?

Here's some info:

http://www.bigoven.com/whatis.aspx?id=Shortening

White Flora.

Thanks monster, dear!

You're welcome. Oh...

:p:

Oh Shawnee, dearie, :facepalm: I could relate more immediately to what Monster said. I'm a lazy devil for not bothering to click linkies. Have one of these :kisspink:!

I was messin' with you. You know me!

I, too, was curious about the properties of shortening. I've used it for recipes through the years, but wasn't sure where it fell in the range of cooking oils and such.

You're funny. :)

Why thank you! I work at it y'know, I work at it ....

anyway what I really need is a snickerdoodle recipe without the cream of tartar ...

Because...?

You've taken a vow of cream of tarter poverty?

A Tartar shot your brother and this is your way of getting revenge?

You nearly suffocated in a barrel of cream of tartar and now you are scarred for life?

Something more mundane?

Absence of the offending item in the presence of an overwhelming desire to create and consume snickerdoodles, m'lud.

A Tartar shot her paw.

When I figure out what that says, I'll come up with a snappy reply.

While we're waiting, you do know that cream of tartar is one of the things that makes a snickerdoodle a snickerdoodle, right? Otherwise you've just got a sugar cookie.

What is cream of tartar, anyway? I mean, I know it is a white powdery stuff in the spice rack, but...??

Limey, I could send you some, if you want!

Potassium bitartrate. Check this out.

Thanks case but it is in the shops here, just that shops are a little scarce round my way.
Thanks xob -all that I ever needed to know!
And Pete - when I googled snickerdoodle without cream of tartar I was amazed to see that it was a suggested search and there are lengthy discussions on t'internet which say what you say!
I'll buy some.
In the meanwhile, I'm baking Hot Cross Buns (a little late, should'a been yesterday!).

Are they one a penny or two a penny? :)

What do you get if you pour boiling water down a rabbit hole?

i don't know. WHAT DO YOU GET WHEN YOU POUR BOILING WATER DOWN A RABBIT HOLE?!

hot cross bunnies. boom boom.

:notworthy

...

You're on a roll, now.

Actually, it looks a little gross this close up :sick:!
And I think the answer to Case's question is 6 ...

They look extra good that close up. I wants some!

Did you use my recipe?

I want to go make more, now. But I have already forgotten what it feels like to eat too many. :)

Oh Case, I chickened out of all that translating cups into weights thang that we have to do so I used a recipe I found in a book I have. It had vanilla instead of cinnamon in the biscuit dough, and I rolled the balls (tee hee I said balls :blush:) in cinnamon and sugar. I want to try your recipe next as these weren't cinnamony enough for me but I must translate it first (Monster? SG (I think SG has cups ...?)). Halp, anyone?

Sorry darlin' I've stayed out of food threads for a while, so I was unaware of this call for my assistance.

Yoiu know what you've done now though don't you?
You've made me think I need to make these darned things in order to give you the correct weights and measurements.

Hold on until the weekend. I will give you a Brit-friendly Case recipe. And photos of my own Snickerdoodles. I might even try a game of Chubby Bunnies. Then I can give a definitive answer to the question implied in the thread title.

Oh, if you hear from Mons first do let me know. I'd hate to make fattening snacks without having the excuse of helping a Dwellar out...

I don't think I shared this when I made them...they look a lot like yours, limey.

I think I got the quantities and/ or the cooking time/ temp wrong.
Mine were really big, really crumbly and the recipe made about 2000. Seriusly, it was like the Sorceror's Apprentice in my kitchen. I was cooking them in batches and there was no room in the oven, on the baking tray, on the cooling tray and there was still more dough!

Can't say I was keen. I ate about 5 over the course of a couple of days. Which was about 1% of what I made. I gae the rest away to neighbours, Grandad and Mum's friend who I know has a sweet tooth. They were very much like (English) biscuits, except less like a biscuit and more like a chemical weapon against teeth.

Now you might ask why I never considered how much dough the ingredients would make. NO. I'm bad with numbers. I didn't start to get concerned until AFTER I'd put the dry ingredients in.

You might also ask whether I considered something rolled in sugar might be too sweet for my palate. NO. That's just silliness on my part I think. I think I though (!) there might be some sort of magic alchemy that would transform them.

It was a fun experiment, but I can't relay my measurements as promised, because mine turned out so odd, so I know there was something wrong.

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?

They look good, at least. I am sorry they didn't turn out so well. My dough was awfully dry, but I guess maybe since mine were smaller they weren't that crumbly. It does make a lot! I should have put the half batch recipe up.

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

they should be packed with nuts and caramel and nougat!

I quite liked mine but they weren't cinnamonny enough for me. I also halved the quantities in my recipe because I didn't want to make 36. I'll try again another time (after all, I've got all that Cream of Tartar to use up, now!).
Maybe I'll add nuts and caramel and nougat, too!
Oh, and SG, I love the image of your sorceror's apprentice kitchen!!

:thumb:

double :thumbsup:

Still, though, I don't want nutz or noogatz either. Just some flavorz. ;)

Shakespeare cookies are the best.

The molasses and oatmeal give them awesome flavor, and the raisins are just enough without being too much. The ginger gives them just the right zip.

They are awesome.

Mollasses cookies. :yum:

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

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.

...now I want to make snickerdoodles!

It's always a good time for snickerdoodles.

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.

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.

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.