I got a Kitchen Aid for Christmas and hadn't tried it out yet, so I decided to make the NFSC. Well, after I had put in almost all the flour it started to get a bit crumbly, so I took it out rolled it all together and chilled for 1-2 hours like the instructions said.

When I took it out it was very hard, so I needed it to thaw out a bit. The first batch was okay and tasted great, but was a bit difficult to roll out and had this flakey-ness on top of the cookies.

Are they suppose to be like that? or did I do something wrong?

Also, I tried Toba Garrett's glaze with them and it was way too thin and started running all over the place. When I did it a second time I only poured in a bit of the corn syrup and outlined, then finished mixing and filled it in...but the glaze overflowed over the outline.

Any advice would be greatly appreciated.

I made NFSC yesterday and it was very crumbly after I chilled it. I wasn't sure why it did that, I followed the recipe exactly. So I just added a bit of milk to the dough, just enough to make the dough form a ball when squeezed in my hand.

They came out great! I also used Toba's icing. I must say I enjoyed making them. I'll have to take picture and post it.

Thanks.

-Bethany

When you make the dough, the soft butter just needs to work itself into the dry ingredients thoroughly.

Mix with the paddle at the lowest speed and wait 30-45 seconds or so after the last bit of flour is added....and it forms a gorgeous, smooth, soft dough that pulls away cleanly from the sides of the bowl and forms a ball.

People just don't give it enough time to mix all together.

I am no expert at this but when I make the NFSC's I roll my dough out between two sheets of parchment paper before I refrigerate it. Once it has hardened just about 30 minutes, then I cut the cookies and immediately place them on a cookie sheet and into the oven. I remove them from the oven when they have a slight brown tint around the edges. I do not let the tops brown.

I also use Toba Garrett's Glace Icing. I mix it according to the recipe but I put some into a bowl and add 4-5 tablespoons of powdered sugar to make it thicker. I use this to outline the cookies. I let this dry about 20 minutes and then I fill in with the thinner icing.

Everytime I have made them, everbody loves them and never had any problems. I am certain there are others who can tell you more but I hope this helps.

When I make pastry dough or cookie dough I always use the food processor the cuisinart one, It is great for mixing all the ingredients together, I also have a KA but prefer the processor, it has the blades that incorporates the butter and everything else so nicelly



Adriana

Wow, you all are quick! I love these boards. Thank you so much for all the info, I'm definitely going to give this a couple more tries. I have nieces who will eat any botched ones lol.

antonia74 - I actually used the hook when I did it, do you think perhaps that was the problem? Should I leave the paddle on the entire time?


Oh, one more thing...I used almond extract in mine, what do you all use? Which do you like the best?

Thanks again!

i only use the paddle. It creams better than the hook can.