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<p>[QUOTE=&quot;evelyb30, post: 325509, member: 36&quot;]Evil.&nbsp; Now I have to go find recipes for all of those and see what&#039;s in them.&nbsp; The Taaitaaipop looks like a gussied-up gingerbread man but apparently is made with rye flour.&nbsp; The Dutch baking sugars are hard to find here, but may not be impossible.&nbsp; (and I don&#039;t know about you, but I want to try mansaf.&nbsp; Lamb and yogurt are usually very happy together.&nbsp; )</p><p><br /></p><p>I may have been responsible for the export of the Snickerdoodle to Europe.&nbsp; Apparently they&#039;re an American cookie.&nbsp; The recipe I grew up with used hydrogenated oils because it was probably published during WWII and butter wasn&#039;t available.&nbsp; More modern ones use a mix of fats.&nbsp; They&#039;re pretty simple to make and go nicely with a cuppa or coffee. </p><p><br /></p><p><a href="https://www.bettycrocker.com/recipes/snickerdoodles/7ffc92a9-d847-4869-9ecb-99de3b751b14" target="_blank" class="externalLink ProxyLink" data-proxy-href="https://www.bettycrocker.com/recipes/snickerdoodles/7ffc92a9-d847-4869-9ecb-99de3b751b14" rel="nofollow">https://www.bettycrocker.com/recipes/snickerdoodles/7ffc92a9-d847-4869-9ecb-99de3b751b14</a>[/QUOTE]</p><p><br /></p>

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