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penny's VS nfsc - Page 4

post #46 of 59
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.



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!
post #47 of 59
This is a very informative post...thanks for sharing all your ideas and tricks.
Pastryjen

Money talks...but chocolate rocks!
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Pastryjen

Money talks...but chocolate rocks!
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post #48 of 59
Ok, today I modified Penny's or NFSC recipe(take your pick icon_biggrin.gif )

I added one tsp of vanilla, one tsp of almond, 1 TBSP of cream, and reduced the baking powder to 1tsp. I followed the recipe with same amount of flour, butter and sugar.

The dough was a dream to work with! I didn't have to refrigerate it one minute and my cutters did not stick!

I'm thrilled icon_biggrin.gif
post #49 of 59
crolfes83
thanks for the post..i will give it a try..I dont know what i am doing but it seems like everytime I make these this week it has been to soft,sticky,and spreads.
Pearl70
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Pearl70
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post #50 of 59
I thought I should clarify the amounts I used!
I mentioned I modified Penny's or NFSC recipe. I always mix NFSC recipe in half.

This is how I modified and it worked so much better. The dough was more pliable than NFSC and not as sticky as Penny's.

3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp vanilla
1 tsp almond extract
1TBSP cream
2 sticks of real salted butter
1 egg

I added some photos of my cookies using MMF. You will see the dough didn't spread too bad with the reduced baking powder. I worked on cookied all morning and after a hour, I did have to refrigerate the dough because it was warm and my cookies were beginning to spread.
post #51 of 59
[quote="crolfes83"] I always mix NFSC recipe in half.

About how many cookies did you get out of the recipe?
Angie
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Angie
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post #52 of 59
[quote="AngiesIdea"]
Quote:
Originally Posted by crolfes83

I always mix NFSC recipe in half.

About how many cookies did you get out of the recipe?



Goodness,
I honestly didn't count. I made 3 batches yesterday. My cookie cutters are different sizes. Hmmmm, after eating all the mistake cookies icon_biggrin.gif I'm guesstimating..... 18, 5"-6" cookies.
post #53 of 59
giving away a secret....

here is another suggestion for NFSC or Penny's, (or any recipe that calls for cream and you don't have any on hand.) I always use and have coffee creamer in stock. I don't use enough real cream to justify keeping it around so I create my own as I need it. The coffee creamers work wonderfully and tastes even better when you use the flavored creamer. I also use the creamers when I mix up my cookie icings. Love the Hazel Nut and French Vanilla the most. There are so many new flavors now that I want to try them all just haven't had the time.

With the recipes, I mixed approximately 5 to 2 (5 tablespoons of creamer to the two table spoons of water) I poured the entire amount into the mix. I left out the almond extract (don't care for the taste) and the cookies tasted wonderful. Sometimes I will add creamer to the mix dry if my dough seems to be too wet. I wanted to add flavor to the mix and not use flour that would dull the tastes. I had no trouble rolling the dough out or cutting it.

Family loves the taste even better since I changed it.

just passing it along. thumbs_up.gif

Shyla

If someone posted the suggestion of coffee creamer before sorry for the reposting of the suggestion. This thread is long and I was to lazy to read them all. icon_lol.gif
Success is the ability to go from one failure to another with out the loss of enthusiasm.
Sir Winston Churchill
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Success is the ability to go from one failure to another with out the loss of enthusiasm.
Sir Winston Churchill
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post #54 of 59
I just happened to go on a grocery shopping at Walmart today and noticed that there is a new coffee creamer flavor: White Chocolate! I purchased it and I want to try adding these in my cookie dough. I wonder if it's too sweet? Won't hurt me to try it. icon_smile.gif
H.R. Pufnstuf who's your friend when things get rough
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H.R. Pufnstuf who's your friend when things get rough
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post #55 of 59
I hate working with nfsc as I find the dough way too crumbly this is what I use and it is a dream to work with and I roll it out right after making it in between wax paper using a tiny bit of flour then cut my shapes and leave them on the wax paper slide the papers onto a cookie sheet on top each other in layers and freeze them while I pre heat the oven then take another cookie sheet and bake them like an assembly line works great. And they dont spread i used this dough to make my green beer mugs and my easter cookies

1/2 c butter
1/2 c crisco
1 c sugar
2 eggs
1 1/2 tsp vanilla or almond or lemon (whatever is yr preference)
3 c flour
1 1/4 tsp bkg powder

this is a small batch and it is so fast since you dont have to refrigerate and you can have them all cooling in the freezer
Darlene
"A day without baking is a day without sunshine"
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Darlene
"A day without baking is a day without sunshine"
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post #56 of 59
I made the NFSC last fall for a bday....my kids wouldn't touch them -- didn't like the taste at all! I've made 2 batches of Penny's this week alone and my 16yr old son LOVES them as does 5 yr old dd!!! I'm sticking w/ Pennys!
LilSis
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LilSis
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post #57 of 59
Okay I just came across this post - I haven't made either - I'd like to do a taste test, so I guess I'm going to try to halve the recipe or make even less than half...

anyway, do Penny's cookies taste more like butter cookies than sugar cookies? I was asked to make sugar cookies and I'd hate to change to a butter flavor when they are expecting sugar.... but I'd like a cookie dough that's easy to work with and tastes good! So are they both essentially sugar cookies or not?
post #58 of 59
thanks all!
post #59 of 59
Just wondering if anyone had a chocolate or lemon version of Penny's cookies.

Thanks,
Naty
Smile..... it does wonders for you & others!
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Smile..... it does wonders for you & others!
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