Since I'm having such a hard time with NFSC lately, I've decided to give Penny's cookies a try. Two questions: 1) what is whipping cream? Do I find it in the dairy section? 2) Has anyone made omitting the almond extract? Just add more vanilla if I omit the almond? I have three kids with nut allergies so avoid all things like that...better safe than sorry! TIA. Jodie

Hi
I make Penny's recipe all the time. I never have whipping cream ( I think it's the same as heavy cream) instead I use half and half or milk. It works fine.
I also don't use almond extract, I just use vanilla - tastes great.
Sometimes I substitute 1/8 cup of the sugar for 1/8 cup of powdered coffee creamer. I really like the flavor toffee nut, made by coffeemate.
Give it a try, you'll love it!

Leslie

Whipping cream is very close to heavy cream. Whipping cream I'm told has already been sweetened.

Heavy cream is what I use for whipping cream all the time. Glad to know that the creamers are getting used for a lot of different recipes.

I just noticed, I have in my fridge heavy whipping cream. I was curious and looked at the ingredients, no sugar. Is there a difference between heavy whipping cream and whipping cream and heavy cream?
Just curious.

Here are a few web sites with info on cream:

http://www.landolakes.com/products/SubCategoryIndex.cfm?SubCategoryID=67

http://en.wikipedia.org/wiki/Cream

http://www.bellaonline.com/articles/art12645.asp

http://whatscookingamerica.net/Sauces_Condiments/CreamDefinitions.htm

Now I come from Quebec originally where there are diffent creams available.
http://www.natrel.ca/english/ourbrands/ultracreme.html

Hope you can get good info from these sources.

Good Luck

So are Penny's cookies butter cookies or sugar cookies? I had someone ask me to make sugar cookies but I've heard Penny's recipe is easier to work with - and since I haven't really made sugar cookies before...well at least not successfully - unless it was pre-made dough!

But I don't want to make Penny's recipe if it's really a butter cookie b/c they asked for sugar...... so which is it?

imartsy-
good question.
If you look at the recipes, No Fail Sugar Cookies and Penny's, they use pretty much the same ingredients. One is listed as a sugar cookie (NFSC) and the other is listed as a butter cookie. So I don't know the difference between "butter cookies" and "sugar cookies."

so are they the same thing then?

Thanks for the answers! I'm going to try Penny's next. I have too many upcoming projects to keep having my NFSC continue to fail!

Leslie-thanks for the substition ideas. I want to try the coffee creamer...think I will do that this week when I give Penny's a try.

Thanks. Jodie

So still have the question - do you think I can use Penny's cookies as sugar cookies? I don't want people expecting one thing and biting into another... even if it's a good cookie - if they ordered one thing and got another, they might not be happy.....

It tastes like a sugar cookie to me.

THANK YOU!

one more question - do you sift the unbleached flour? and is unbleached flour the same as self-rising? I only saw one kind of flour at my local store that was "unbleached" and it was self-rising.

I just used all purpose flour and didn't sift. They were fine.

cool! I have that on hand!

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?

I must say the nfsc failed me too, and I just love penny's recipe! No spreading and great taste!

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???

hmmm where are the cookie decorators today?

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!!

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!

I couldn't agree more! Who ever Penny is, I'd like to thank her!

Dumb question -- where can I find Penny's recipe?

There are no dumb questions bobwonderbuns I hope this link works


http://www.texasmonthly.com/mag/issues/2000-12-01/statefare.php

Thanks!

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???

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

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!!