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Soft Snickerdoodles
Hello Betty! I want to make snickerdoodles but every one I have tried isn’t soft! What recipe should I use?
--Briana
Hi Briana,
I don’t happen to have a snickerdoodle recipe on the site, but our sister site, IMPOnline.com, has a terrific one: Snickerdoodles. Give it a try, and remember that the trick for baking up soft cookies is to be sure not to bake them too long. Take them out just before they look like they are done.
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QuestionRecently every time I bake bread, it falls in the middle (very much like a cake that falls). What can I do to prevent this? Or, what could be causing it? --TerryMarch 2012
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QuestionHi Betty! My family loves your casseroles and baked dishes, but I’m trying to watch my weight, and also want my kids and husband to eat healthier. How can I “make over” a casserole like your Saucy Beef Parmigiana so it’s healthier and less fatty? --BarbaraMarch 2012
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QuestionCan you come up with a tasty veggies with quinoa combo? I know it's healthy but want more flavor. Thank you. --MarilynMarch 2012
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Can you use olive oil for baking and have the same results? I used extra virgin olive oil in a cornbread recipe and it didn't hold together and the flavor was not there.
-FayettaAugust 2012 -
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Years ago I had your recipe for potato soup; it was great. Well I lost it. Could you add potato soup to your list? Thanks!
—Ingrid
April 2012 -
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Hi Betty,
I think you would be really good at making a big pan of homemade macaroni and cheese. I love the kind from the box on the stove, but I used to live at home with my parents, and my mom always made her homemade macaroni and cheese. So I need a recipe, because I don't have hers. Thanks.
—Stephanie
May 2012 -
QuestionStrawberry muffins and strawberry recipes, please. --PatMarch 2012
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I have high cholesterol and high blood pressure and am looking for new cookbook.
--GraceApril 2012 -
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I would really appreciate some really simple meat dishes, where most of the ingredients are available on the kitchen shelf. Thank you. -Lynda
August 2012 -
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Is there anything that can be substituted for the horseradish?
--TammyApril 2012
What Others Have To Say
The more shortening/butter and/or margarine the recipe calls for the softer the cookie and usually the better they taste. The higher cholesteral level is a "slight side effect" of this method. Using canola or any other cholesterol free oil of your choice, a very small amount at a time works great. Don't overbake also.