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Cookie recipe that isn't NFSC

post #1 of 36
Thread Starter 
I am looking for a sturdy sugar cookie that doesn't spread. I tried NFSC and I didn't like it. It definitely was sturdy and didn't spread, but it tasted disgusting. Very floury and not sweet at all. I am looking for a sweet tasty sugar cookie. Anyone have a recipe they could share? Thanks.
post #2 of 36
Quote:
Originally Posted by cuteums

I am looking for a sturdy sugar cookie that doesn't spread. I tried NFSC and I didn't like it. It definitely was sturdy and didn't spread, but it tasted disgusting. Very floury and not sweet at all. I am looking for a sweet tasty sugar cookie. Anyone have a recipe they could share? Thanks.


I use a recipe very close to NFSC, but it uses crisco instead of butter. I like it because it's not so sweet. the RI or TG is so sweet, I think a not-so-sweet cookie is better. and I personally don't like a buttery-tasting cookie.
Also, lately I've been cutting back on the flour in my recipe, and using a silpat and parchment to roll out, so they don't stick, and I get such a soft yummy cookie thumbs_up.gif
Shiney
Take a picture; eat the cookie!
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Shiney
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post #3 of 36
Do an online search for Peggy Porschen. I use her recipe. I think it's wonderful, particular for a decorated cookie, because the icings are SOOOO sweet! Hubby loves the cookies, even without the icing.
post #4 of 36
vstar, I spray color cookies and detail with RI for those that don't like a sweet-sweet cookie. I myself have trouble getting through one of my big cookies, and when I do, I regret it later, it's just toooooo sweet!
Shiney
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Shiney
Take a picture; eat the cookie!
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post #5 of 36
i always resisted writing this same kind of thread, didn't wanna get stoned...but for two christmases now, i have made our cutout cookies..first with nfsc and this season with the recipe by someone called penny.(not peggy)...honestly, i thought they both tasted like flour, hated both of them, and was embarrased to give to friends, let alone try to sell them. i know this is a matter of taste/person, because i DO love the buttery tasting sugar cookies, but i have to feel confident about the products i put out there, and neither one of those give me the warm and fuzzies.

i will have to check out peggy's.
the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
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the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
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post #6 of 36
Thread Starter 
Thanks for the info. I'll look for peggy's recipe. I didn't even think of the icing adding so much sweetness that you wouldn't want a sweet cookie underneath. I am just trying to figure out how to get a cookie that doesn't taste like a mouth full of flour. If anyone else has a recipe please share. Thanks!
post #7 of 36
Thread Starter 
mixinvixen, you are right about being afraid of being stoned! I too was a little wary of asking but it had to be done. I don't know why everyone raves about these (nfsc) cookies? Are we doing something wrong?
post #8 of 36
Thread Starter 
Here's the peggy porschen recipe from her website.

http://www.peggyporschen.com/press/MOSundayMarch2005/pdf/article.pdf (pg 6 of icon_cool.gif on the pdf
post #9 of 36
Quote:
Originally Posted by cuteums

mixinvixen, you are right about being afraid of being stoned! I too was a little wary of asking but it had to be done. I don't know why everyone raves about these (nfsc) cookies? Are we doing something wrong?



Ok so I know you asked for other recipes, but I had to throw in my 2 cents on NFSC. Mine come out so tasty everyone begs me to make them and they are good with or without frosting (I usually use glace) My secret is Creme Bouquet, I use it in place of the other extracts and they taste like they came right from the bakery.

No they are not rich and buttery, but that's not what I'm looking for in a cookie that will be decorated, but I also don't want tasteless cardboard and the creme bouquet has made all of the difference for my NFSC. That and I roll between parchment (on my doboard, love that thing!) so I never add any extra flour, which keeps them extra yummy.

They compliment any glace/frosting perfectly, but they are really good 'naked' as well. Only other thing is I use salted butter, otherwise I follow the recipe.

Hope you find something that works for you, just wanted to share what I do.
~Andrea
Remember Love Is In The Details
http://heartinthedetails.blogspot.com
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~Andrea
Remember Love Is In The Details
http://heartinthedetails.blogspot.com
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post #10 of 36
Andpotts, I've seen Creme Bouquet mentioned before, can you please tell me, what does it taste like, or what could I equate it to, and then were do you get it?
Thanks
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #11 of 36
Thread Starter 
maybe I'll try the creme bouquet. I almost bought some last week. I did not have that experience with nfsc. Mine were nearly tasteless and floury. They had almost a chalky texture to them. I used almond extract. I seriously wouldn't serve them to people and I know I wouldn't have others raving about them. So creme bouquet and salted butter. Can't hurt to try it. Thanks. Oh and I rolled mine out without flour so I didn't add extra to it. Still waiting for more recipes. I can't believe that everyone on CC uses the NFSC recipe.
post #12 of 36
I dont use the NFSC either - I HAVE tried it, several times, but I just dont care for it .. I mean the dough is BEAUTIFUL to work with, cookies come out clean and perfect after baked, but the flavor (and Ive tried changing the flavoring and some other ideas Ive read .. ie Jello - vanilla bean seeds yada yada - but I still just DONT like it - so I go back to what Ive always used - long b4 I found CC and NFSC - and thats a "whatever Im feeling like making today!" cookie icon_wink.gif I usually have 3-4 different doughs in the frrezer so I can just make a few of each kind for whatever bouquet Im working on ... and that works for me!

Good luck in your search for "whatever-works-for-you" cookie!!
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
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I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
post #13 of 36
Thread Starter 
wow, no one wants to part with their sugar cookie recipes. I didn't realize how top secret they are. I don't have another recipe. My old recipe came from the supermarket in tube form. I guess I'll just have to experiment with the ones I found from the food network. I was hoping to avoid making 5 or 6 different recipes until I found a decent recipe.
post #14 of 36
Sorry cuteums - I didnt realize you WANTED a recipe - Maybe I didnt read the posts good enuff!! I tend to speed read some days!!
Here's one of mine ... And if you DONT like it .. I have about 100 more I'll be glad to share with you - just PM me anytime thumbs_up.gif

~D-Liscious~Sugar~Cookies
1/2 c butter or margarine - softened
1/3 c sugar
1 lg egg
2c all purpose flor
1 tsp baking powder
1/4 tsp salt
1 c white choc chips melted

Cream butter & sugar untill light and fluffy. Reduce speed to medium and beat in egg. In another bowl combine dry ingredients . Add to butter mixture. Beat till just combined. Add in melted chocolate until throughly combined About 1 minute. Scoop to a disk and wrap with plastic wrap - chill about 15 mins - Roll as usual.

350 degrees 6-8 mins

HTH - Gaye
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
post #15 of 36
GayG, that recipe sounds soo yummy with the white choc. in it! I'm going to give it a try too!! Thanks for sharing!
Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
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Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
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