Buttery Snickerdoodles
"Most Snickerdoodle recipes rely on vegetable shortening for their crisp/crunchy texture. For those of you who like to avoid shortening, we offer this butter-based Snickerdoodle — which can be either soft and chewy, or crunchy, depending on how long you bake it. Interestingly, it's made with bread flour — tasty evidence that bread flour's not JUST for bread...."
INGREDIENTS
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1 1/2 cup butter, at room temperature*
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1 3/4 cup sugar
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1 1 large egg
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1 1 teaspoon vanilla extract
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1 1 teaspoon baking powder
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1 1/4 teaspoon salt*
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1 1 1/3 cups King Arthur Unbleached Bread Flour
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1 *If you use unsalted butter, increase the salt to 1/2 teaspoon.
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1 2 tablespoons sugar
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1 1 to 1 1/2 teaspoons ground cinnamon, to taste
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1 1/2 cup butter, at room temperature*
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1 3/4 cup sugar
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1 1 large egg
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1 1 teaspoon vanilla extract
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1 1 teaspoon baking powder
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1 1/4 teaspoon salt*
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1 1 1/3 cups King Arthur Unbleached Bread Flour
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1 *If you use unsalted butter, increase the salt to 1/2 teaspoon.
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1 2 tablespoons sugar
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1 1 to 1 1/2 teaspoons ground cinnamon, to taste
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