Quote:
Originally Posted by surfergina
You know, I personally think that NFSC is easy to use with the cookie cutter. With Penny's, it's so sticky that I had to put a little more flour on it. It's because Penny's recipe doesn't require to put the dough in the fridge. NFSC requires fridge and it's no wonder they're so easy to cut the dough out.
Like I said earlier, the taste is better in Penny's, but you can always adjust it with NFSC, like I put extra vanilla extract or flavored coffee creamer.
You know, I personally think that NFSC is easy to use with the cookie cutter. With Penny's, it's so sticky that I had to put a little more flour on it. It's because Penny's recipe doesn't require to put the dough in the fridge. NFSC requires fridge and it's no wonder they're so easy to cut the dough out.
Like I said earlier, the taste is better in Penny's, but you can always adjust it with NFSC, like I put extra vanilla extract or flavored coffee creamer.
I have to agree. I tried Penny's recipe this past weekend- trying to get a jump start on my Easter cookies. I could not cut the dough. I couldn't tell a difference in taste either. I tried refrigerating Penny's dough and still had real difficulty cutting out my cookies. Needless to say, I did not get my Easter cookies done.
I much prefer NFSC recipe to work with. I'm going to try the 1/2 butter, 1/2 vanilla extract with cinnamon. That sounds GREAT!
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