Snickerdoodles I

"Bravo, Linda - this recipe produces the PERFECT snickerdoodle cookie (...and I KNOW a good snickerdoodle when I taste it!). For those who said it's not soft enough, there are 3 things I know of that ..." See morecan cause that: baking them too long, using butter instead of shortening, storing them improperly. Don't expect these to brown before you take them out of the oven - if they're brown, you overcooked them. And as odd as it may sound, butter-flavored Crisco actually works better than real butter in many cookie and pastry recipes. To store these, place them in an airtight container or ziploc bag with a slice of soft white bread; the bread will turn hard, but the cookies will stay soft. Just make sure you remove the hard bread and add a fresh slice each day (good luck - these cookies only last HOURS in my house!). Thanks again, Linda!"

"These are absolutely fabulous! The first time I tried them, I used butter, and they good, but they just seemed to be lacking something, and the color was very pale. The second time around, I used but..." See moreter flavored shortening, and they were incredible! The butter flavored shortening seemed to make them chewier, and it gave them a very pretty buttery color that was a lot more appetizing."

"I had high hopes for these after reading the reviews. They puffed up in the oven in the first five minutes, but by the time I took them out at 9 minutes,they came out totally flat. I followed the re..." See morecipe exactly. And after the first batch was flat, I chilled the remaining dough, hoping that would help. Nope..made no diference. Any suggestions?"