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Do you NEED to refrigerate nfsc dough?

post #1 of 26
Thread Starter 
I have looked around the forums a lot and can't find the answer to this one. I have yet to try the nfsc recipe and wanted to know if you really have to refrigerate the dough before rolling out (or even after cutting out your shapes) or can you just skip that step and go right to baking them? I'm all about speed!! Has anyone ever skipped the chilling step and if so, does it perform different?
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post #2 of 26
From what I have read, freezing helps keep the cookie from spreading while cooking. Spreading is something that you don't want when using cookie cutters to cut out the dough and decorating cookies. Mine is always cool, because I keep some made up and stored in the freezer. I don't know why you couldn't skip that step though, if spreading isn't an important factor.
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post #3 of 26
Thread Starter 
What I'm really wondering is do they spread way out of control if you don't chill them?
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post #4 of 26
NFSC really do need to be chilled. I am one of those who bake them frozen.

One cookie that didn't need to be chilled is these. I actually made them and rolled them out about 20 minutes after. I had them out on the counter in a stainless steel bowl. They are delicious also.



http://www.karenscookies.net/shop/recipes/info_11.html#recipe04
post #5 of 26
I would definitely NOT skip the "chilling" step of NFSC. I roll between parchment right after it has been mixed in my KA...then pop into the frig to
chill. Then I cut them out, and put them right into the FREEZER before I bake them. If you want this recipe to work...there really are no short cuts, and the
colder the dough, the less they will spread. I have never had a problem with
this dough, and I do it exactly the same every time. I guess you just can't be in a hurry when you are making them. Good Luck!
post #6 of 26
Like JOanne, I roll it out straight from the KA. I roll it between 2 sheets of parchment, put that sheet in the freezer while I roll out the rest of the batch(es). By the time I'm done, I've got 10 or 12 sheets in the freezer.

I then pull them out on the FIFO method .... first in, first out. Cut them and then straight into the oven. Start over with leftover dough from the cutouts.
post #7 of 26
I have only made the NFSC once, as i usually use a diff. recipe, but i hope this helps anyway:

Last Thursday i had to make princess cookies for a co worker's little girls Bday party. Her party was saturday, but i had to take them to work friday AM because there was NO way we could be in the same place at the same time after that to hand them off!!! LOL... anyways, i got home from work at 7:00 thursday night and had to have them done before bed icon_rolleyes.gif I made the dough and put a handful at a time into about 10 freezer bags! popped all the bags in the freezer, put a frozen pizza in the pizza oven for dinner, ate, then took out one bag at a time to roll, cut, then bake. continued til they were FINALLY done... each bag i took out of the freezer was more than chilled enough to roll, and i didnt have any probs. w/spreading. I guess my advice would be to NOT skip the chilling step with any cut out recipe, but this only took a few extra minutes, and you can probably find something that needs to be done around the house with that half hour! (ugh.. housework!)

HTH! icon_biggrin.gif

by the way... never waiting til the last minute again... still trying to catch up on my sleep, didnt get to bed until about 1AM. But the smile on her little face was worth it!
post #8 of 26
Hi everybody ! Dont kill me for my reply !! I use the NFSC all the time ! I rolll out between parchment papers, and then either cut out my shapes. or layer my rolled dough on the cookie sheet and stick in fridge for an hr or so ! The Halloween cookies I just posted the other day, ( In my photos ) I cutout and baked right after I rolled them .NO CHILLING AT ALL! I only chill if Im getting the prep work done ahead ! I use NFSC all the time without chilling ! Always works for me !!!!
post #9 of 26
fiddlesticks, it IS good to know that next time im in a pinch, i CAN start right away without chilling, i've just been too scared to ever try!

i just posted from my own experience, which worked well for me. Maybe i'll try a batch of 'for-no-reason' cookies and see if it works for me. part of my problem i that i have a very small kitchen and it gets hot in here FAST when the oven is on. (at least that's what i decided..lol)

and BTW, you're cookies are very cute!
post #10 of 26
nikki1201... Thanks for the nice comments ! I dont want to tell anyone to do something that might not work for them ! Theres a lot of GREAT info on here that just doesent work for me and works well for others ! I just know with the NFSC That I can roll, cutout & bake & NOT have to chill But thats just what works for me !! If your kitchen gets hot fast, like you said ,maybe it wont work for you ! Just have to try I guess ! Thanks !!
post #11 of 26
Thread Starter 
I'm so embarassed that I'm not getting this nfsc thing so please be patient with some more questions...

You must go through a TON of parchment paper, am I right? icon_eek.gif

When you roll it out between parchment and chill, do you take it out of the freezer/fridge to cut it or cut it before it's chilled? Whichever way you do it, then what do you do with the scraps after you pop out the cutouts...rechill them?

How do you stack a bunch of cookie sheets with dough on them in your fridge/freezer. I roll my dough 1/2 inch thick. I think if I stacked them 10 high the bottom ones would just squish! Even if I stacked a bunch of rolled out dough separated by parchment on one cookie sheet in the freezer, I still think at 1/2 inch thick that would get pretty heavy on the bottom layers.

This all just sounds like so much work that I'm not sure it's worth it. I'm also not sure I'd always have the room in my fridge/freezer to do this. Maybe it's just not my fate to try the nfsc!!!!!! icon_cry.gif

Thanks to anyone patient enough to answer!!!!
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post #12 of 26
Quote:
Originally Posted by indydebi

Like JOanne, I roll it out straight from the KA. I roll it between 2 sheets of parchment, put that sheet in the freezer while I roll out the rest of the batch(es). By the time I'm done, I've got 10 or 12 sheets in the freezer.

I then pull them out on the FIFO method .... first in, first out. Cut them and then straight into the oven. Start over with leftover dough from the cutouts.



This is exactly what I do, too.
post #13 of 26
nice info..i am not a cookie expert!...lol
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Thanks Edna
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Check my new Blooms and Vines DVD!



Thanks Edna
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post #14 of 26
Quote:
Originally Posted by bakinccc

I'm so embarassed that I'm not getting this nfsc thing so please be patient with some more questions...



Dont' ever worry about this! That's why we're here!

Quote:
Originally Posted by bakinccc

You must go through a TON of parchment paper, am I right? icon_eek.gif ..... How do you stack a bunch of cookie sheets with dough on them in your fridge/freezer. I roll my dough 1/2 inch thick. I think if I stacked them 10 high the bottom ones would just squish! Even if I stacked a bunch of rolled out dough separated by parchment on one cookie sheet in the freezer, I still think at 1/2 inch thick that would get pretty heavy on the bottom layers.



Well, yeah, you'll use a lot of parchment, but it's the cost of doing business. Your other option is to chill the dough and wait. I always weigh the cost of the paper vs. the cost of time.

Once I roll out the dough, I don't put it on a cookie sheet .... I just pick up the parchment and put it in the freezer. When you have 10 sheets of parchment with dough on them stacked up, it's not near as heavy as 10 cookies sheets all stacked up.


Quote:
Originally Posted by bakinccc

When you roll it out between parchment and chill, do you take it out of the freezer/fridge to cut it or cut it before it's chilled? Whichever way you do it, then what do you do with the scraps after you pop out the cutouts...rechill them?



I cut my cookies two ways and there's no rhyme or reason on why I do it one way or the other. You can roll out the dough, cut out the shapes and leave them on the parchment and put the parchment in the freezer.

OR.....

Roll out the dough, put it in the frezer, then when you take it out of the freezer, cut the shapes then. I don't see a big diff one way or the other.

The scraps are kneaded together, rolled out and cut. If they've gotten warm, then I just repeat the rollout-freeze routine. If they are still pretty stiff, I just roll out, cut and put in the oven.
post #15 of 26
Thread Starter 
Ok, I think I'm getting it now. I may just try it after all. Indydebi - thanks for all the help. I do cookies all the time, you can look at my photos, but I have yet to branch out and try ANYTHING different than the way I do things now. Why fix it if it ain't broken, right?!!!!!!! If I make anything different I'll be sure to mention it in my photos! Thanks to everyone for the help.
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