After a bit of research and searching for a snickerdoodle recipe to try out, I settled on this one. In the end they turned out great -- granted I did make a few alterations out of necessity. I didn't have enough shortening, only about 1/3 cup. So I took that, the remainder of the softened butter I had used earlier in the day, again about 1/3 cup, and filled the rest of void in my measuring cup with vegetable oil. My other change was substituting 1/4 cup of white sugar with dark brown sugar, and about a teaspoon or two of vanilla.
Straight out of the oven they were delicious, and even after about an hour and a half of cooling. The inside remained moist while the edges stayed crispy
These are definitely going to be made again.
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After a bit of research and searching for a snickerdoodle recipe to try out, I settled on this...