does anyone know what the whipping cream does in Penny's recipe? I was just comparing the 2 recipes and they are very similar. The whipping cream and amount of extract seems to be the main difference.
I'm just wondering if the whipping cream can be omitted or if it is what 'makes' the recipe. I might try it tonight and I have every ingredient except for the whipping cream.
Also, I wonder why Penny's recipe doesn't have to be chilled when the additional ingredient is the whipping cream. Basically, I'm wondering if I can still get away with not chilling it without the whipping cream.
Sorry if I sound confused.
I've only made the NFSC once. I'm usually just playing around with cakes but I've been wanting to attempt the cookies one more time.