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Penny's Questions - Page 2

post #16 of 32
cool! I have that on hand!
post #17 of 32
I'm just thinking out loud here -- can the liquid flavored coffee creamers be substituted for cream in these cookie recipes? Has anyone tried this?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #18 of 32
I must say the nfsc failed me too, and I just love penny's recipe! No spreading and great taste! icon_smile.gifthumbs_up.gif
There is no key to happiness, the door is always open!
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There is no key to happiness, the door is always open!
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post #19 of 32
Okay so I just made some of the dough - now I want to either freeze the dough, or roll & cut it out and then freeze that - I don't think I have enough cookie trays to do that for all of the cookies I need to make.... but how WOULD I do it? And then do you just take them from the freezer and bake? Same temperature & time?

AND if I don't cut them out and I just freeze the dough all in one big lump, then what do I need to do when I'm ready to bake? Does it need to defrost for a period of time? Or if I'm baking in a few days, should I just put it in the fridge???
post #20 of 32
hmmm where are the cookie decorators today?
post #21 of 32
I tries Pennys for the first time. Just took a batch out of the oven.

I used a bit of creamer instead of whipping cream
Rolled dough between waxed paper witha tiny sprinkle of flour for easier lifting.
I was able to reroll bits of dough with no crumbling
I set the timer for 10 min. but they needed 2 more min.
Lovely golden on bottom. Dough did not spread when baking.
Cookies taste amazing. Not dry at all.This is my first attempt at a cookie bouquet. I am doing it in stages. I didn't bother with the stick until I knew I liked the recipe. Icing tomorrow.It is fun so far!!
post #22 of 32
The difference between heavy cream and whipping cream is the fat content.. heavy cream has more fat in it than whipping cream.

Penny's recipe is all I use for sugar cookies.. it rocks!
post #23 of 32
I couldn't agree more! Who ever Penny is, I'd like to thank her! icon_rolleyes.gif
There is no key to happiness, the door is always open!
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There is no key to happiness, the door is always open!
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post #24 of 32
Dumb question -- where can I find Penny's recipe?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #25 of 32
There are no dumb questions bobwonderbuns thumbs_up.gif I hope this link works icon_confused.gif


http://www.texasmonthly.com/mag/issues/2000-12-01/statefare.php
post #26 of 32
Thanks! icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #27 of 32
So I froze Penny's dough - and I took it out a couple of hours ago.... how much time does it take to get to a stage where I can roll it???
post #28 of 32
So can you use 2% milk or fat free creamer in place of the cream?
post #29 of 32
Quote:
Originally Posted by imartsy

So can you use 2% milk or fat free creamer in place of the cream?



I don't know about the creamer, but I always use 2% milk.
post #30 of 32
I just used the creamer in Penny's recipe this past weekend....the dough seemed alot softer than it usually does and seemed to spread just a bit. I think I'm sticking with Penny's recipe "AS IS" from now on...it really rocks!!
LilSis
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LilSis
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