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No Fail, Martha vs. Colette's Cookie Recipes - Page 2

post #16 of 24
Wow! Martha has so many sugar cookie recipes! Which one is best? Thanks for helping me!!! icon_biggrin.gif
~*Blue Star Mom*~
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~*Blue Star Mom*~
My sons wear combat boots!

In Memory~
http://www.youtube.com/watch?v=zNe1iylzfV4
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post #17 of 24
CREAM CHEESE SUGAR COOKIES
1 pkg.(8 oz.) cream cheese, softened
3/4 cup butter, softened (1 1/2 sticks)
1 cup sugar
2 tsp. vanilla
2 1/4 cups plain flour, sifted
1/2 tsp baking soda
Preheat oven to 350. Beat cream cheese, butter, sugar, and vanilla in large bowl until creamy. Add flour and baking soda; mix well. Roll dough to 1/8 thickness on lightly floured (I use powdered sugar instead of flour) surface. Cut into shapes. Place on parchment lined cookie sheets. Bake 10-12 min. or until edges begin to brown. Ice with your favorite icing.
post #18 of 24
I have not tried Collette's recipe. I have made Martha's quite a few recipes-the one from her cookie magazine a few years ago. It was my favorite until I tried the no fail recipe and I like working with that a little better.
Sandra
post #19 of 24
Wow, I'm just going to have to try this No-Fail recipe. I've always used Martha's but the No Fail is getting really good reviews from everyone!
post #20 of 24
Thread Starter 
Colette's calls for shortening, so I'm very reluctant to try it. Ick!!
post #21 of 24
NO fail, hands down!
To baking be true!
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To baking be true!
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post #22 of 24
I like the no fail ones best.
To do what you truly love is to never work!
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To do what you truly love is to never work!
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post #23 of 24
I use the no-fail on ocassion, and I like it - but I use the Toba Butter Cookie most of the time. I love their flavor and soft texture and the way they hold their shape when baking.
Excuse my cake faux pas. I'm making this up as I go.
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Excuse my cake faux pas. I'm making this up as I go.
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post #24 of 24
Quote:
Originally Posted by melxcloud

I tried martha's sugar cookies tonight and I completely regret having done so. The No Fail recipe is by far of the two the better. I have not tried Colette's or even seen it so i don't know how that one rates. But Martha's spread out and they are more a crispy thin type cookie having a high butter and sugar to flour content. No good for decorating. I won't be bringing these cookies anywhere.



I use Martha's exclusively now. LOVE them! If they are spreading out--you probably aren't chililng them enough before baking. What happens with me, is I cut a bunch of them at a time, park them in the fridge and bake single sheets. They are usually in the fridge at least 1/2 hour as opposed to the 15 minutes. Just a thought.

All of the cookies in my photos are Martha's sugar and they didn't spread out on me.

Lisa
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