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Whole Wheat Snickerdoodles I
Reviews:
June 29, 2010

I was craving a good snickerdoodle and these hit the spot - bonus points for being whole wheat! I used whole wheat pastry flour and got a nice, smooth texture. I did not have cream of tartar so I substituted the cream of tartar/baking soda combo with 1 tsp. baking powder - did an excellent job! I also recommend chilling the dough for a few hours - it will be much easier to roll. And definitely flatten the cookies. I flattened most of mine and got cute, perfect rounds. The last pan in the oven, I forgot to flatten. The result was not-so-cute dome shaped cookies. :\ Hubby loved them, I loved them. A KEEPER!

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