Gluten-Free Snickerdoodle Cookies

Especially in the South! Butter is a better substitute since it has 0.5 grams of trans fat per Tablespoon, making it 80% fat compared to Crisco’s 1.7 grams of Trans fat per Tablespoon and 100% fat. Butter is made with simple ingredients of milk proteins, water, and salt. While Crisco is made from partially hydrogenated…… Continue reading Gluten-Free Snickerdoodle Cookies