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no fail recipe or...........??? - Page 2

post #16 of 27
6/10/06 at 9:51am
Thank you to the people that shared their recipes. I am adding them to my book and see how they come out.
Katskakes- I would like to get the other recipes you said that you could scan and email. I am new to this and always looking for new recipes to try. My email address is sandydingle@comcast.net. I look forward to hearing from you.
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post #17 of 27
6/10/06 at 11:18am
I have been searching & trying recipes same as everyone trying to find one that is better than NF. I've tried, Toba's, Karen's, Melissa's, Martha's,
Wilton's etc and the NF, altho I wish I could tweak it & make it better is still my fav for cut outs. I like it best with half lemon & half vanilla fl.
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post #18 of 27
6/10/06 at 3:00pm
I use the recipe from Publix Apron's Simple Meals' Sugar Cookies. I didn't have any problem with it except with the baking time - I bake no more than 10 minutes to prevent browning and hard. It holds shape well and taste good. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these.

Publix Sugar Cookies

2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup (1 stick) butter, softened
1 egg
2 teaspoon vanilla extract

Combine flour, baking powder and salt, mixing well. Combine sugar and butter in large bowl, with electric mixer on high speed, until well mixed. Add egg and vanilla; mix well. Add four mixture, mix well.

Chill 2 hours until firm.

Preheat oven to 350*. Use your favorite cookie cutter to shape chilled dough and place on lightly greased baking sheet. Bake up to 12 minutes or until light golden brown. Cool completely before decorate. Makes 4 dozen.

Some people like crispy cookie, but I prefer chewy cookie so I bake no more than 7 minutes. I like my cookie without any golden brown. Instead of placing the cookies on lightly, greased baking sheet, I use Silpat (silicone non-stick removable baking sheet) and I never had any browning on the cookie's bottom.
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 #19 of 27
6/10/06 at 3:14pm
Thanks H.R. Puffenstuff. (surfergina) I'm crackin' up over your avatar. Oh, how I had a crush on Jack Wild! icon_razz.gif

Thanks for the recipe. If it's Publix, it has to be good. Now, if we could just steal their buttercream recipe! icon_twisted.gif

kos
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post #20 of 27
6/10/06 at 3:56pm
Kos - LOL! I, too, used to have a crush on Jack Wild. On the sad note, he passed away this March 6th from oral/throat cancer. He was 52 years old. God bless him.
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 #21 of 27
6/10/06 at 5:04pm
Quote:
Originally Posted by surfergina

Kos - LOL! I, too, used to have a crush on Jack Wild. On the sad note, he passed away this March 6th from oral/throat cancer. He was 52 years old. God bless him.



icon_eek.gif 52?!?! How can that be?? We were both so young! icon_confused.gif

{sigh}


kos
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post #22 of 27
6/11/06 at 11:39am
Here is a cream cheese cookie recipe that I have used many times - It is pretty easy to work with and everyone has really liked it.

1 cup of butter or margarine
1 8 ounce package of cream cheese, softened
3 1/2 cups all-purpose flour
2 cups sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla

1. In a mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed abuot 30 seconds or until softened. Add about half of the flour, the sugar, egg, baking powder, and vanilla to the butter mixture. Beat until thoroughly combined, scraping sides of bowl occasionally. Then beat or stir in the remaining flour.

2. Cover and chill for 3 to 24 hours or until easy to handle. On a lightly floured surface roll dough to 1/4 inch thickness and cut into shapes.

3. Bake in a 375 degree oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Carefully removed cookies and cool on wire rack. Makes about 36 cookies.
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post #23 of 27
6/14/06 at 6:26am
Hi there,

Would anybody here mind sharing with me the No Fail Biscuit recipe...I tried searching under recipes but can't find any.... PlEASE.....I really wanted to try it out. icon_redface.gif
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post #24 of 27
6/14/06 at 6:46am
craftst3 - I just saw this today, i will email you all the recipes from Toba's book today. Just need sometime to scan them at work.

Kat
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post #25 of 27
6/14/06 at 2:36pm
Mid- I think you mean No Fail Cookie recipe. Check in the cookie recipe section.
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #26 of 27
12/8/12 at 8:09am

Hi - Tnx for sharing Toba Garretts recipe - - I'd be interested in receiving TG's other recipes.  Tnx is advance

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post #27 of 27
12/8/12 at 8:35am
Quote:
Originally Posted by heidinamba View Post

I have also tried just a basic shortbread recipe and that tastes fine but many people do not like the texture of shortbread - too dense. I've noticed that when I decorate with the candy melts - my cookies stay on the crisp side, but when I decorate with royal icing or the glace icing - my cookies become soft. They don't taste bad but a slight bit of crunch would be better. 

This difference is from your icing NOT your cookie.

 

To keep your cookies crisp under whatever icing, paint the cooled baked cookies with a thin layer of candy melts.  Then decorate with royal or any other icing.

 

And as a general comment--I have switched from roll-out cookie recipes to refrigerator cookie recipes.  Once the dough has chilled overnight, it can be rolled just fine.

 

I use lime oil with a bit of almond, or rum extract with the vanilla and a touch of nutmeg. MUCH less boring...

 

http://allrecipes.com/recipe/neapolitan-cookies-i/ 

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