[Sca-cooks] Snickerdoodle Recipe

[Naquiba Katira al-Maghrebiyya]

Greetings,

I have seen some very unlike-snickerdoodles out there
going by that very odd name but I have been eating and
making them since the 50's.  They should be very light
and crisp but tender and just a tad chewy if that
makes any sense.  Snickerdoodles are never HARD.  They
should go from the original ball rolled in sugar/cinn
to a flat round with a cracked surface and be just
slightly browned.  Can't really say how they are the
after a day or so as they get eaten up so quickly. 
Wow, gotta go make a batch!!

Katira
West Kingdom

--- "Leah A. Montgomery" <mog_bane at hotmail.com> wrote:
> >Thanks, Samira! I am on the lookout for the
> "perfect" snickerdoodle/sugar 
> >cookie recipe. Mine are soft the first day, but
> hard the next. I have been 
> >told by snickerdoodle officiandos (yes, there are
> quite a few of them out 
> >there) that snickerdoodles are supposed to be hard.
> I suppose most period 
> >cookies were harder than modern ones, unless you
> used yeast in them 
> >somehow, but I dearly love soft cookies, and am in
> the process of tinkering 
> >with my snickernoodle recipe. I am thinking less
> flour and refrigerate 
> >before shaping...
> >
> >Samrah
> >
> >SCA: THLady Tabitha Leah of Samarra, called
> "Samrah", "Auntie Samrah" or 
> >"That Crazy Lady with All that Embroidery" or "Hey
> You!"
> 
> 
> You are very welcome. As far as I remember (it has
> been way to long since I 
> made these.) they actually stay pretty soft. So you
> may be in luck.
> 
> 
> 
> Leah A. Montgomery
> SCA: Safia bint Wahib al Marakeshi called Samira
> Head of Byat Al Viola Hirrar
> Bryn Gwlad, Ansteorra (Austin, TX)
> mog_bane at hotmail.com
> 
>
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