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I finally tasted the NFSC and - Page 2

post #16 of 32
I add Fiori di Sicilia. Makes them delicious!!
-Felicia
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-Felicia
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post #17 of 32
Oh I'm happy you didn't think I was being rude either. I felt like a little kid being scolded by my mommy for a minute icon_smile.gif

Joanne
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #18 of 32
did not seem rude to me. Sounded like you were just posting a short answer vs me, who writes a book for simple question--lol

I also find after they sit a day or two they taste better.

I need to find my joy of Christmas cookies recipe and post it--it is very good and easy.
post #19 of 32
didn't sound rude to me either! I am going to experiment with flavors as well. i will let you know if I find a good one!
post #20 of 32
i was going to ask the same thing....is there a place on this site which gives the definitions of all the abbreviations that i see on here?
post #21 of 32
What is fiori di sicilia? What flavor is this?
post #22 of 32
It is an orange-vanilla flavor. Its really light, not overpowering. I love it. I actually started another post on here a few days ago about adding it to NFSC.
-Felicia
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-Felicia
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post #23 of 32
JoanneK, You are way to hard on yourself.
post #24 of 32
Quote:
Originally Posted by darcat

I find them delicious with or without the icing the only problem I have with them is I find them to crumbly to roll. I have put them in the micro wave for a bit and that works and I have also added a few drops of water and that also works but was wondering if I'm doing something wrong or if there should be a little liquid in the recipe as I have heard other people have t he same problem that's where the tips of mircro wave came from



darcat - try mixing the dough a little longer. It seems crumbly, but of you continue to mix it another minute or so it "magically" comes together beautifully!
post #25 of 32
I add a little more vanilla, and some almond extract- which I think makes a TON of difference. I made some a while back without almond since I ran out, and they weren't nearly as good.
"Love is grand, but all I really need is chocolate." -Miss Piggy
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"Love is grand, but all I really need is chocolate." -Miss Piggy
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post #26 of 32
I don't make them anymore, too dry for me. I am on a quest like fearlessbaker but I tried Sarah's sugar cutouts from Baking 911 with the Special Dark (I only make chocolate) and they are awesome.
Afflicted by Zaxapoaphobia
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Afflicted by Zaxapoaphobia
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post #27 of 32
Zamode, I just finished Sarah's Linzer cookies. There are a few versions of them the beside traditional rasberry jam. They are from a 1979 Family Circle Magazine.They are really good too. Also, there is BC recipe that I tried from www.kitchencollectibles.com. to get to the recipe just type Pam's Buttercream recipe and when the page comes up just look around and you will see it and you can get into their archives. For others that don't know about the site they have lots of things for cookie decorating.
post #28 of 32
Thread Starter 
Well I tried a little orange,vanilla and almond extracts. We shall see how that turns out. It smells awesome at least,lol
post #29 of 32
Ewwy. I don't like the NFSC taste either. So it amazes when friends and clients love them! LOL. I wouldn't make them anymore if it wasn't for people asking me about them. I would really like a "sugary" sugar cookie but haven't found a recipe that holds its shape as well as the NFSC. Any suggestions? thumbs_up.gif
~ ~ Melanie
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~ ~ Melanie
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post #30 of 32
I love the NFSC and so far everyone I have given them to say they love them too.. I use salted butter though and add vanilla and always put almond extract in my icing .
Liz
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