Food & Wine USA - (11)November 2020

94 NOVEMBER 2020

“As somebody who is obsessed with texture in general,” says

Fields, “these are crazy good.” The secret is adding cream of

tartar to the batter, which defines the ultimate snickerdoodle

texture: kind of chewy, kind of crumbly. (See p. 102 for the

recipe for Fields’ Pumpkin Spice Snickerdoodles.)

“DO I FLATTER MYSELF IN SAYING

THAT MAYBE I’M A LINK IN THE

CHAIN THAT HELPS PEOPLE LIKE

KELLY FIELDS BE KELLY FIELDS? IF

SO, THAT’S GREAT; I’LL TAKE IT.”

—CLAUDIA FLEMING

SUGAR

AND PUMPKIN SPICE