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Mrs. Sigg's Snickerdoodles

Reviewed: Nov. 18, 2010
This is a great cookie. I like the addition of vanilla to Betty Crockers' recipe. but I only use 1 teaspoon. I like Betty Crockers' instructions to "mix" where these instructions say to "cream". I know it's probably a small thing but creaming is a "method" that can lead someone down a road they really don't want to go down.
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Soft and Chewy Peanut Butter Cookies

Reviewed: Nov. 11, 2010
I've been using this recipe for many years so I'm confident the recipe itself is reliable and very good. For those of you having trouble I can share my own misadventures and perhaps it will help. I tried cheating once and substituted Jif with a store brand peanut butter and I knew by the dough something was wrong because the dough was too wet and oily. The cookies spread too much and came out flat, crunchy, and oily. I went back to the store and made a second batch with Jif and that solved the problem. This dough is best when refrigerated overnight so the flour can thoroughly absorb the moisture. Different brands of butter have different levels of water content so I always use Land O' Lakes brand. Another ingredient that can ruin certain baked goods is the kind of sugar. Beet sugar can ruin a good cookie so use cane sugar. That applies to brown sugar as well. If you want a stronger peanut taste without adding more oil using peanut butter you can use your food processor and pulse a cup of salted, roasted peanuts until you have a bread crumb like consistency, and then gently fold them into your dough as your last step. Remember, butter is butter, and margarine is oil, so use real butter. I hope this helps and happy baking!!
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