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Flavor and No fail sugar cookies - Page 2

post #16 of 39
I use a recipe that is similar to NFSC and, similar antonia74, I add lemon zest, orange zest, or sometimes cocoa. I've never tried rubbing it in white sugar. That sounds yummy thumbs_up.gif

When I do add extract...its Nielson-Massey (sp?) all the way!
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Darlita
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post #17 of 39
I have had great success with different flavors by using the all-natural flavorings from Spices, Etc. So far, I have used (and loved) in either the dough or RI (or both) Lime, Orange, Lemon, Cherry, Almond,Pumpkin Pie and I swear by their Clear Vanilla when I need white or light colored RI. If you order, you can use these codes on a first time order to save some money: CC9 flat rate shipping of $4.95 for orders within the US only
AKT9 15% for US or international orders (discount taken before shipping costs)

I have used all of the above in my RI and some in my dough. Like Antonia, I love making flavored sugars as well and using zest as it really imparts a great taste.
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post #18 of 39
I've added half a package of strawberry jello to the NFSC before adding the flour.....they were electric pink (which is what my DD wanted) and they tasted AMAZING!!! Very strong strawberry flavor, but OH so good!
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post #19 of 39
Quote:
Originally Posted by KHalstead

I've added half a package of strawberry jello to the NFSC before adding the flour.....they were electric pink (which is what my DD wanted) and they tasted AMAZING!!! Very strong strawberry flavor, but OH so good!



I added an entire pkg. of lime jello -- to 1/2 recipe of NFSC. It tasted fine, but the cookie WAS a bit more chewy. Also I would have liked the green to be more of an intense color. I made dinosaurs with it, that was fun.
post #20 of 39
lemon emulsion in sugar cookies is delicious!
post #21 of 39
All sound so good!
post #22 of 39
Quote:
Originally Posted by Renaejrk

lemon emulsion in sugar cookies is delicious!



I have heard on here that the emulsions are really good. I'm going to have to try some. I have just added flavorings to the cookies (like lemon) and they were good - but not as good as they could be.

Where do you buy lemon emulsion?

Thanks!
post #23 of 39
I always add a tsp. of lemon extract when I make sugar cookies. I started doing this because I was adding a bit of lemon juice to my royal icing and I wanted the flavor to permeate through the cookies as well. I've never done them any other way. Although...I'd love to experiment with some princess emulsion and some other flavors.
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post #24 of 39
THIS MAY BE A LITTLE OFF TOPIC BUT HOW DO YOU GET THIS RECIPE TO BE A SOFTER COOKIE, I'VE MADE A BATCH AND ALTHOUGH THEY WERE TASTY I MUST HAVE FAILED THE NO FAIL SUGAR COOKIES LOL BECAUSE THEY WERE HARD CAN ANYONE HELP PLEASE!!!
post #25 of 39
Quote:
Originally Posted by aej6


I have some clear raspberry extract and I'm wondering if that would be good....



I think that would be awesome in a chocolate cookie.
post #26 of 39
Quote:
Originally Posted by martii01

THIS MAY BE A LITTLE OFF TOPIC BUT HOW DO YOU GET THIS RECIPE TO BE A SOFTER COOKIE, I'VE MADE A BATCH AND ALTHOUGH THEY WERE TASTY I MUST HAVE FAILED THE NO FAIL SUGAR COOKIES LOL BECAUSE THEY WERE HARD CAN ANYONE HELP PLEASE!!!




Somehow they do soften in storage, and especially once RI or glace is put on (i guess it absorbs some of the moisture from the icing).
Maybe they need to come out of the oven sooner?
post #27 of 39
Raspberry extract is delicious!
post #28 of 39
In the cookie or in the icing?
post #29 of 39
Sorry - in the cookie dough
post #30 of 39
sounds yummy
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