Let me first say that I used to work at Paradise Bakery several years ago, and I have been looking for a snickerdoodle cookie recipe that was much like their's. I was hoping that this would be the one, but I just had to give it a low-fat, low-sugar spin. I went to the store to buy a small container of Crisco, and I spotted their new product, a no trans fat Crisco. I purchased the new Crisco, and I also found a low fat butter to replace the regular butter. Lastly, I thought it would be a good idea to use one cup of Splenda to replace the one cup sugar in the dough. My first batch didn't spread, so I flattened the remaining batches before baking and shortened the baking time to seven minutes. I liked the cookies very much, and I was pleased with the results. Although not a Paradise Bakery cookie, it was very soft, sweet, and satisfying. My mother, however, was not so happy. She didn't think they were sweet enough, and I can see her point. They tasted much like shortbread, but who can blame the recipe with all the changes I made. Next time, I will use one cup Splenda and one cup regular sugar to increase sweetness. Maybe that will make it more like a sugar cookie and less like a shortbread cookie.
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Let me first say that I used to work at Paradise Bakery several years ago, and I have been...