Cake Central › Cake Forums › Cake Talk › Cookies! › NO FAIL COOKIES
New Posts  All Forums:Forum Nav:

NO FAIL COOKIES - Page 2

post #16 of 29
Thread Starter 
Well my decorating wasnt the best since I was just trying them out but I will post some tomorrow..They will be baby shower cakes
post #17 of 29
I may try these this week for St. Paddy's cookies. I am not really a sugar cookie fan, I prefer chocolate cutouts, are these reaaallly good?
Afflicted by Zaxapoaphobia
Reply
Afflicted by Zaxapoaphobia
Reply
post #18 of 29
Question...... is there a recipe like the No Fail Sugar cookies to make them chocolate flavored
post #19 of 29
yes! the same site (kitchengifts.com) has a recipe for cut out chocolate cookeis., they're great! (so are the mocha ones!)
post #20 of 29
Thread Starter 
I forgot to ask this question last night but my cookies are not smooth when they come out of the oven..They look cracked...But once I put the icing on them they look smooth. Is this normal or not? I think I might try the choclate ones at a different time..I am in the process of making more since HUBBY ate them last night so I can take a picture...
post #21 of 29
jmcakes: mine are like that sometimes, too. But other times they aren't. I've not yet been able to figure out why it happens sometimes and doesn't other times. If anyone has any ideas, I'd love to know!
post #22 of 29
hmm, you mean like cuts in the cookies or just a sorta speckled look to them? I THINK the later is when you are reusing the same sheet of parchement and peices of dough are stuck to it that weren't from THAT batch your rolling OR as you are taking all the scraps and rerolling them, parts are starting to dry out. Kinda like playdough so they don't come together. Does that make sense? It's just my guess, I wonder. I really don't know, just a guess.
post #23 of 29
I have made my second batch of no-fail sugar cookies and love them. A couple of suggestions, roll out to the desired thickness between either parchment or (what I use) waxed paper, then put in the fridge until firm - about 15-20 minutes. At that point when you cut the cookies, they can be picked up and put on the baking pan. Also, be sure to bake them long enough to get a golden edge......my first batch was undercooked (my oven temp must be off) and they tasted like flour - once I cooked them longer, wow! Even my co-worker, who does not like sweet cookies at all, loves these. When I ice my second batch, will post a picture.

Deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
Reply
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
Reply
post #24 of 29
I have just tried the no fail cookies. I thought they were good, but a bit too crispy-I like them a little softer. I can see they are very good for holding the shape of the cutter tho! They were not over-done, not brown (those that were brown just on the edges were even crunchier) Any recipe suggestions for a softer cookie? They were slightly thicker than 1/4 inch-not too thin?
I found that rolling them out after mixing on a Silpat then putting that into the freezer for 15 min, made them easy to pop off & place on the next sheet for baking.

Thanks! icon_smile.gif
How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
Reply
How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
Reply
post #25 of 29
If you use the icing that Antonia74 describes in the tutorial on How to make and decorate cookies, the moisture from the icing softens the cookie somewhat, and the texture is just perfect, IMO.

A softer cookie might become TOO soft when iced, I think.

I haven't tried any of the other cookie icings, but I would imagine that they'd have the same basic effect of softening the cookie slightly.

hth!
Laura.
post #26 of 29
Thanks! I didn't think about the icing softening the cookie-good point. I will give these a while yet & see...
How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
Reply
How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
Reply
post #27 of 29
Laura, does the icing that Antonia74 make come out real hard? I was going to make royal icing with glycerine added to keep it from becoming too hard (got that tip here on CC). Will let you know how this comes out.

deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
Reply
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
Reply
post #28 of 29
Quote:
Originally Posted by MomLittr

Laura, does the icing that Antonia74 make come out real hard? I was going to make royal icing with glycerine added to keep it from becoming too hard (got that tip here on CC). Will let you know how this comes out.

deb



I would be interested in hearing your results with the glycerine. I'm still trying to master royal icing. I usually use Toba Garrett's glace icing since I prefer the taste to it over royal. I have found that sometimes, the detailing with royal icing chips off as you bite into the cookie. I know consistency is everything and I maybe haven't got that down yet.

Also...I read on one website to make petit fours icing with the dry candy fondant mix to decorate cookies. This website claims that royal icing "robs the cookie of it's moisture". icon_surprised.gif Anyone make icing for their cookies using this??

Oh so confused,
kos dunce.gif
post #29 of 29
I don't think Antonia74's icing gets too hard. I've made several cookie bouquets to take in for the teachers at school, as well as individual cookies for DD to take to her classmates for her birthday, and everybody loved them, said they were just perfect. That's the unbiased opinion of approx. 30 adults and 30 third-graders, LOL! icon_biggrin.gif

I bake the cookies, put the icing on, let them sit out on cookie sheets for 12-24 hours to dry, then wrap individually in plastic or arrange the bouquet and wrap in a large basket bag. I suppose if you let them sit out for several days unwrapped, they might dry out and get too hard, but I haven't tried that.

Someone also speculated that the butter in the cookies helps to keep the royal from setting up so hard (exactly the reason you keep "regular" royal grease free, but in this case it gives the desired result). I keep intending to put some of the cookie icing on a piece of parchment at the same time I do a batch of cookies just to see how it dries and what the texture is, but I never remember! icon_redface.gif

Anyway, I highly recommend trying Antonia's method and recipe for the icing, I think you'll like it. I have intentions of trying some of the other icings at some point, but I'm so happy with hers (the first one I tried) that I've just never gotten around to it.

hth!
Laura.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › NO FAIL COOKIES