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Cookie recipe that isn't NFSC - Page 2

post #16 of 36
Kristin - It is yummy! Its probably one of my favs - although it was hard to figure out which one to post - I could think of so many that are yummy!! its kinda one of those things I like to "collect" - cookie recipes! Go figure icon_wink.gif

Try it - I think you'll like it! And LMK - I'd love to hear what you think!
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 #17 of 36
Thread Starter 
GayeG thank you sooooo much. I'm new to all of this baking and I don't have many scratch recipes. That sounds very yummy.
post #18 of 36
Ummm... cuteums, I think several people offered guidance to finding recipes. No one is being secretive. I answered you the way I did because I was at work and didn't have the recipe in front of me. As I said, I use a spin on Peggy Porschen's recipe, which follows:

400 grams butter, softened
400 grams sugar (Peggy recommends castor or superfine sugar, but I use just regular sugar)
2 eggs, lightly beaten
800 grams flour
2 teaspoons vanilla extract
2 teaspoons almond extract

Cream butter, sugar and extract until well mixed and creamy. Do not overwork. Beat in egg until well combined. Add flour and mix on low speed until a dough forms. Wrap in saran wrap and chill for at least an hour prior to rolling out.

Bake at 350 for 8-12 minutes.

I decorate these cookies with a glace icing, such as that recommended by Toba Garrett. My recipe is:

1 pound powdered sugar
1/4 cup + 2 tablespoons milk
1/4 cup + 2 tablespoons corn syrup
2 teaspoons vanilla (preferrably clear)

Combine sugar and milk. Add corn syrup. Add flavor. Divide to color. Allow 12 hours to dry.
post #19 of 36
Not sure I've ever heard anyone discribe nfsc as floury with no taste at all. With all that butter, thats what I taste.

Anyway others have been talking about using creme bouquet. Here is a homemade recipe that I got from someone here (sorry I can't remember who to give credit to)

Homemade Creme Bouquet
1T. lemon juice (I use lemon extract)
1 t. vanilla
1 t. almond extract
1 t. butter extract

(smells fantastic)

I mix a lot of this up and use it in my bc recipe in place of any flavoring called for but I'm sure you could try it in the nfsc recipe. I LOVE the taste of it in the bc.

Here is a recipe that I often use for sugar cookies. These are best topped with bc and put in an airtight container overnight. The moisture from the bc makes the cookie very soft and good. These cookies are pretty good at keeping their shape.

Best Cutout Sugar Cookies

1/2 c. shortening (sometimes I use hi-ratio shortening)
1 c. granulated sugar
1 egg
Add:
1/2 c. milk
3 c. flour
1-11/2 t. salt
3 t. bk. powder
1 t. vanilla
Mix rest of ingredients alternating wet and dry. May refrigerate for one hour before using. Bake 8 minutes at 375 degrees. Do not over bake.
...talk about your childhood wishes, you can even eat the dishes!
"Come inside", said the bird to the mouse. I'll show you what there is in a treathouse.
(licensed and inspected home kitchen)
Reply
...talk about your childhood wishes, you can even eat the dishes!
"Come inside", said the bird to the mouse. I'll show you what there is in a treathouse.
(licensed and inspected home kitchen)
Reply
post #20 of 36
cuteums - Your Welcome .. anytime! If you dont like that one - everyones taste/likes/dislikes are different .. and personally, I LOVE to try diff. recipes .. 5-6 is nothing to me icon_wink.gif Thats the ONLY way to find what you like!
PM me anytime and I'll send something else if you dont care for that .. Happy Baking!
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 #21 of 36
For 20+ years now, I've used only the Wilton Sugar Cookie recipe. My family and friends love them, and I could (and have!!!) eat them by the dozens.

It's an easy dough to mix up, and it rolls and cuts very nicely.
post #22 of 36
And I thought I was the only one. NFSC is so bland to me. It actually tastes like a shortbread cookie to me icon_confused.gif
post #23 of 36
Here is a pic of my Best Cutout Sugar Cookies.
LL
...talk about your childhood wishes, you can even eat the dishes!
"Come inside", said the bird to the mouse. I'll show you what there is in a treathouse.
(licensed and inspected home kitchen)
Reply
...talk about your childhood wishes, you can even eat the dishes!
"Come inside", said the bird to the mouse. I'll show you what there is in a treathouse.
(licensed and inspected home kitchen)
Reply
post #24 of 36
cuteums - I am so glad you asked the question. I do not like the flavor of nfsc either, but love how easy the dough is to work with and how nice the cookies look. Can't wait to try these other recipes.

BTW - Happy Be-lated Birthday GayeG icon_lol.gif
post #25 of 36
Quote:
Originally Posted by threematbros

cuteums - I am so glad you asked the question. I do not like the flavor of nfsc either, but love how easy the dough is to work with and how nice the cookies look. Can't wait to try these other recipes.

BTW - Happy Be-lated Birthday GayeG icon_lol.gif



threematbros - Awwww - thank you so much!! That was so kind icon_biggrin.gif
And Happy ALMOST Birthday 2 U!!

cocobean - all I can say is YUM-O! Pass the plate please!
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 #26 of 36
GayeG,

Your ~D-Liscious~Sugar~Cookies recipe sounds delicious! Does the dough spread much while baking?

Thanks!
Amy
post #27 of 36
I use this recipe taste wonderful and have many requests for this one. I didn't like the NFSC either too floury and dry. I make this cookie without the sticks in them and love the way they turn out.

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1492/Recipe.cfm
post #28 of 36
Quote:
Originally Posted by Amy729

GayeG,

Your ~D-Liscious~Sugar~Cookies recipe sounds delicious! Does the dough spread much while baking?

Thanks!
Amy



Hi Amy - Nope, it holds its shape pretty well .. only thing is, it makes a small amt of dough - so if your doing a large order - I suggest doubling it .. Hope you enjoy!
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 #29 of 36
I like the one from www.allrecipes.com it's called The Best Rolled Sugar Cookies. I've only made it two times, but it has worked for me both times and it's really good. My family and friends love it.
post #30 of 36
I am surprised to hear that so many people do not like the NFSC. I have made that for my last handful of cookies and EVERYONE raves and asks me for the recipe. I do top them with Antonia74 RI, which is very sweet. I, however, have eaten the plain cookies and I do like them. I guess everyone's tastes are different. Also, I roll mine out pretty thick and bake them on the lighter side. Those two things keeps them very soft and yummy!
I have also tried the recipe mentioned above from allrecipes.com and it is so good, when I made mine, I substituted PS for the regular sugar. They are very sweet on their own and might be too sweet topped with icing.
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