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Help! No Fail Sugar Cookies is crumbly - Page 2

post #16 of 27
Quote:
Originally Posted by kyjettachick

8 views and no replies? I guess you have to be a regular to get help.



Quote:
Quote:

Thanks to those of you who offered advice. I was merely observing that a lot of the newbie posts go ignored whereas the regulars have seemingly real time responses.

It's really frustrating when your time is limited and you're left looking at a pile of wasted ingredients from a recipe you attempted because it's so highly rated. I've heard so much about the recipe that I thought I was the last one to try it.



No you don't have to be a regular to get help you just have to have a little bit of patience. In addition there are a lot of folks on CC that do not have the luxury of being home on their lunch break. I saw the topic earlier on but I ignored it because I do not use No Fail Cookie Dough so I really would not have been much help. I figured someone that uses the dough would answer you as soon as they saw it.

Anyway I found the thread that a few people mentioned using the search feature. Click on search up above. Then type in keywords like "No fail dough" I omitted cookie because it will produce too many hits. It took all of 30 seconds to find the information that was already on the site. As you will see it only took that person 2 minutes to get a response and he/she is not a "regular". Added proof that it just depends on the time of day when you are posting. (The post is actually still on the first page of the Cookie Forum)


Here is a link to the thread.
http://www.cakecentral.com/cake-decorating-ftopict-21107.html

I hope this helps and remember sometimes it just takes a little bit of patience or a bit of searching on your own to find information on this site rather than making unfounded accusation. People on this site are always willing to help out regardless of newbie or veteran status. I myself have risked being late to get to the office to stop and help members with questions.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #17 of 27
I have used the no fail recipe and made it in my 6qt KA. It was crumbly but I played around with it for a while and it was fine. I normally use the Wilton roll out cookie recipe which is basically the same as this recipe. I did not chill either recipe and the results were fine on both. I find it is easier to work with when not chilled and it did not stick to anything.
post #18 of 27
I just saw this thread and have time to respond to it. I use this recipe all the time and never have a problem with it. But I mix half a batch at a time, making sure the butter is at room temp and use large eggs so it comes out just right. I also use the paddle on my K.A. and mix it until it forms into a ball then roll the dough out between two sheets of parchment paper and put it in the fridge for an hour or until I can get to it.
I hope you have better luck next time you try it.
It is good to be alive!
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It is good to be alive!
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post #19 of 27
KyChick, I am still a newbie to cake decorating and I posted so many ?'s and most got answered right away but some just lingered for awhile until the right person posted. Even when I was a newbie to post. This site is very addicting and so many are willing to help you and guide you. OMG, I have never seen a forum with nice people. I mean other forums on the internet have rude people and therefore I have never wanted to join any until I came here.

Cake Central ROCKS! Okay that said.

Sorry I can't help with the cookies but I am watching this post because I added the no fail recipe to my cookbook-and as I read posts here about a recipe I have, then I make notes on the page for future reference.

Good luck though!-Josie icon_smile.gif
~Cake decorators can eat their mistakes!~ hehe
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~Cake decorators can eat their mistakes!~ hehe
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post #20 of 27
Oh, I forgot to add that once you make a title-you cannot change it. -Josie icon_smile.gif
~Cake decorators can eat their mistakes!~ hehe
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~Cake decorators can eat their mistakes!~ hehe
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post #21 of 27
I haven't made Antonia's recipe but with these kinds of cookie doughs, your measurements are important, the temperature of the ingredients is important, using the right sized eggs, the right amount of butter, the right amount of flour and the correct kind of flour too. I find that with a lot of cookie doughs just as with pastry dough, if you can also mix it a bit with your hands if it is not coming together correctly, it is a good idea. Also, I transfer a dough onto plastic wrap and using the wrap, I squeeze the dough tightly together and wrap tight, to make it form a ball.
I am not sure if you have ever used the Wilton site but there you will wait usually a minimum of a day for a response. Here, you might have 500 views and only one response, it depends on if the people viewing know the answer or not, they are viewing to see the question. It is a cake site, not a cookie site and so there is not the same number of people here interested in cookies as there are interested in cakes.
People bump up their posts, sometimes minutes after posting, because they are in a hurry for an answer. But if nobody is on the site at the time that knows the answer, it will not help.
I don't think people treat newbies any differently than anyone else. Getting a quick answer is related to the the topic, who is on site and the time of day. If you see that someone who frequently posts in the section you are asking for help in, is on the site, you might want to try sending them a Pm.
Hugs Squirrelly Cakes
post #22 of 27
just wanted to put in my two cents worth icon_biggrin.gif , I have never been able to make cookies for decorating until I tried this recipe......it is a great one to use....i also usually make 1/2 batch at at time

and the help that i have gotten on this site has been a lifesaver..... cake_princesss and squirellycakes alone have helped me a lot!!!!....with forum questions and pm's......(did i earn some future brownie points with the two of you....hehehehe icon_biggrin.gificon_biggrin.gif )

so thanks goodness for cake central.......although it is indeed addicting icon_surprised.gif
Donna usaribbon.gifusaribbon.gif
God Bless Our Military
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God Bless Our Military
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post #23 of 27
Quote:
Originally Posted by dlp

just wanted to put in my two cents worth icon_biggrin.gif , I have never been able to make cookies for decorating until I tried this recipe......it is a great one to use....i also usually make 1/2 batch at at time

and the help that i have gotten on this site has been a lifesaver..... cake_princesss and squirellycakes alone have helped me a lot!!!!....with forum questions and pm's......(did i earn some future brownie points with the two of you....hehehehe icon_biggrin.gificon_biggrin.gif )

so thanks goodness for cake central.......although it is indeed addicting icon_surprised.gif
Donna usaribbon.gifusaribbon.gif


Well you know, this is a cake site and...you don't earn brownie points, you have to bake brownies for us, new rule!
Hugs Hungry Squirrelly
post #24 of 27
Haven't made this yet but am going to try. As far as people not answering right away please remember that a lot of people work -- And lo and behold-- many of us are in different time zones. It may be Saturday for you but it could be Sunday for someone else. Just a thought.
post #25 of 27
I have made these twice and both times thay came out more on the wet side. I use large to jumbo eggs so Im sure that made a difference. They tasted yummy and I rolled them between parchment. I have some in the freezer so we will see how it goes from here. I haven't tried the cookie glaze yet though. The first ones got eaten before I could glaze them. Cream your butter and sugar reall well too. That may make a difference. I also have a KA and that probably helps also since it is so stiff.
post #26 of 27
My batches rarely turn out perfect intitially, I mix in my KA up to a point, usually when I feel like it is not going to mix any farther, at this point if it is to dry and crumbly I add milk a teaspoon at a time, or flour if to wet, and work it by hand. The resulting dough has a certain look and feel in my hands, it does not stick to my hands and holds its shape in a nice slick but not shiny shape.

Hard to explain but hope it helps
Heather
"The Confectionist"
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Heather
"The Confectionist"
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post #27 of 27
It must be the jumbo eggs I use! So far I have never had it be crumbly! What size are all of you using? I also used Imperial and that may make a difference. They taste delicious and I like it better than the recipe I have that uses cream cheese.
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