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Exact same cookie recipe....

post #1 of 77
2/25/09 at 7:21pm
Thread Starter 
Hi Everyone,

I have been doing some research re cookies. I pulled out 2 books I have. One is Creative Cookies and the other is The Flower Pot Cookie book. Well low and behold the butter cookie recipes are exactly the same. Anyone uses the recipe??

Kathy
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post #2 of 77
2/25/09 at 7:24pm
i love that recipe. it holds it's shape so nice!!!
There are no excuses for success!
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There are no excuses for success!
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post #3 of 77
2/25/09 at 7:36pm
Yep, I use the Four Pot recipe exclusively. Let me tell ya a little change... some almond extract and a little vanilla powder. KAZAAM! Yowza! Rocking good, and hardly change shape in the oven at all. VERY minimal expansion, keeps details wonderfully!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #4 of 77
2/25/09 at 8:00pm
Thread Starter 
thanks guys...i will give it a go.
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post #5 of 77
2/25/09 at 9:06pm
may i ask what the recipe is?
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post #6 of 77
2/26/09 at 5:52am
Here it is:
3 cups (1 lb) all purpose flour
1 tsp. baking powder
1/2 lb (2 sticks) butter, room temp
1 cup granulated sugar
1 large egg, room temp
1 tsp. vanilla extract
Preheat oven to 350 degrees. Sift flour and baking powder together. Cream butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla and beat another minute. Add flour gradually and blend until the dough pulls away from the bowl. Place in a plastic bag and refrigerate for at least an hour. Roll out cookie dough on parchment to prevent using extra flour. Roll dough about 3/8" thick. Bake for 8 minutes or until cookies are a light golden color.
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post #7 of 77
2/26/09 at 6:32am
Melvira - Great idea on the vanilla powder! May I ask how much you recommend? I have some unopened Nielsen-Massey (unopened because it was so pricey I am afraid to use it! icon_lol.gif ), so I would rather not overdo it if you don't mind sharing. Thanks!
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #8 of 77
2/26/09 at 6:51am
Isn't that the same recipe as NFSC, only cut in half?
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post #9 of 77
2/26/09 at 7:59am
Thread Starter 
[quote="carleen2140"]Isn't that the same recipe as NFSC, only cut in half?[/quote

i just looked and it is. they only difference is the salt and 1/2 tsp baking powder. but otherwise its the same. icon_smile.gif
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post #10 of 77
2/26/09 at 12:40pm
Thread Starter 
UPDATE...

I just made my first batch of cookies using the recipe from the flower pot book. I put the almond extract and vanilla. I dont have vanilla powder. I made it and it was quite soft. I put it in the fridge for 2 hours. It was still soft after that. I rolled out 1/4 of the dough. I left the rest in the fridge. Will make those tomorrow and see how different it is to work with. The 1/4 that I rolled out are cooling now. They look like they held the shape well. Cant wait to taste them. Wont actually decorate till the others are made.
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post #11 of 77
2/26/09 at 5:24pm
I use heaping teaspoon, but mine isn't the expensive stuff, its just powdered vanilla from CK (probably imitation) so you may want to start with half a teaspoon (or less) if you've got potent stuff. I also add a little salt to the recipe because that's just how I roll. I think cookies taste bad without at least a touch of salt!

I'm surprised that it was soft. If I put it in the fridge for several hours or overnight it's rock hard. I like to use it without chilling sometimes because it's easier to roll and use. icon_rolleyes.gif Hey... my arms get tired.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #12 of 77
2/26/09 at 5:51pm
Thread Starter 
mine in the fridge now is hard. it will be nice to work with tomorrow i think. it was way to soft to work with earlier. i tasted the ones i did get to bake off and its not bad. i still have a few other recipes to try out and see what i prefer. bu these are good. so far no one has said otherwise. i also added salt.
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post #13 of 77
2/26/09 at 6:14pm
You sound a lot like me with regard to sugar cookies. I have gone from recipe to recipe, and this is the first one I've found (with my modifications) that I've gotten the closest to 'pleased with'. The ones that taste amazing won't hold their shape, the ones that hold their shape don't taste that great. And, I hate royal icing so it's hard to make the cookies that look as awesome as some that I see here. I like the flavor of buttercream on sugar cookies but it doesn't look as nice, and definitely can't be stacked. It's all so very frustrating!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #14 of 77
2/26/09 at 6:17pm
Thread Starter 
why do you hate royal icing though? yes i want to find a great cookie that holds its shape. when i do i will share it with you.
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post #15 of 77
2/26/09 at 6:26pm
Oh man, if you find that and share I'll be your best friend!!

Honestly, my thing with royal icing is the twangy metallic taste of the meringue powder. I've always hated that. I have one recipe that I can 'stand' when there isn't another way to do it. But I'm just not a fan of it. I also don't really like the crunchiness. I like nice soft buttercream on them. Hehehe.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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