Wow! Hold on, I can't type right now because I'm stuffing cookies in my face. Okay, I used regular shortening as directed. I bought it special for this recipe before I read the reviews that some people had used butter. So, I went ahead and used it. I added about 3/4 a cap full of vanilla. Just because. No idea what that turns out to. Maybe 1/8 tsp? A little extra salt only because I used the wrong measuring spoon. Not an overly skilled chef. I found the dough dry and crumbly. It was making me fairly cranky. I squished a ball of dough together, rolled it around the cinn-sugar and dropped it on a parchment lined cookie sheet. I might have made them bigger than the recipe said to. I like cookies. Bigger must be better. Baked them at 375 for the first tray for 8 minutes, expecting to give them more time. Just wanted to keep an eye on them. With two minutes to go, they still looked like cinnamon dough balls. I was not happy. But, I let them bake for another, maybe 6 minutes (checking on them every two minutes) and they turned into the most beautiful, perfectly shaped darlings! Crispy on the outside, soft and fluffy on the inside. Little packages of nummy goodness. Second tray, I bumped up the heat to 400 and made them smaller. I think they took about 11 minutes. Head change didn't seam to make a difference. These are the ultimate, perfect Snickerdoodle. Nicely crackled on top. Perfect texture. Thank you so much for posting this recipe.
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Wow! Hold on, I can't type right now because I'm stuffing cookies in my face. Okay, I used...