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Anyone use the Penny's (from Texas Monthly) Cookie Recipe?

post #1 of 24
10/27/09 at 8:53am
Thread Starter 
I usually use the NFSC, but came across Penny's recipe. I'm just wondering if anyone has used it and if it's better than NFSC.

Thanks.
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post #2 of 24
10/27/09 at 8:59am
I think many people have used Penny's and liked it over the NFSC.. search penny's. you should get alot of results
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post #3 of 24
10/27/09 at 9:48am
Thread Starter 
Yes, thank you - I did look it up and it doesn't have to be chilled. I think I may give it a try.
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post #4 of 24
10/27/09 at 3:29pm
I use Penny's exclusively and love it.....I do chill the dough however even though the recipe says you don't need to I find it easier to work with.
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post #5 of 24
10/27/09 at 5:19pm
Could someone please give the recipe for Penneys cookies? Or tell me how to get the search function to work. I am having trouble searching for them. I just can't seem to get it to work. Thanks so much.
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post #6 of 24
10/27/09 at 5:30pm
I think this is what you're looking for.

http://www.texasmonthly.com/food/recipefiles/Desserts%3A+Cookies/2000-12-01/recipe.php
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post #7 of 24
10/27/09 at 5:56pm
I do too and I love it. I have made them both side by side using the same exact amounts of flavoring and everyone who tried them prefered Penny's over the NFSC's. They are wonderful. I cut them out and chill them before I bake. I started doing this when I cut out a bunch and had to wait for the oven space. It works great and they hardly spread at all. My go to sugar cookie recipe! icon_biggrin.gif
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post #8 of 24
10/27/09 at 6:12pm
It sounds like I'll have to try it! My husband is wanting a different cookie recipe. He doesn't like NFSC - although everyone else loves them!

Thanks!
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post #9 of 24
10/27/09 at 6:26pm
I use Penny's with the sour cream and love them. I have a pic posted under my photos.

Naty
Smile..... it does wonders for you & others!
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Smile..... it does wonders for you & others!
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post #10 of 24
10/27/09 at 6:32pm
Your cookies turned out cute Naty!
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post #11 of 24
10/27/09 at 7:15pm
Thanks so much for the recipe. Does anyone know if its necessary to use unbleached flour or whipping cream. Can all-purpose flour work as well. Can milk be used in place of the cream?
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post #12 of 24
10/27/09 at 8:03pm
You could used bleached flour if you want. I find that bleached flour gives a slightly different flavor, but it works the same. I would think if it's whole milk it'll be fine.
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post #13 of 24
10/28/09 at 2:49am
Thread Starter 
I tried the Penny's recipe and you guys were right, they are sooo much better. I didn't have unbleached flour, so next time I'll use that.

Thanks for your responses. thumbs_up.gif
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post #14 of 24
10/28/09 at 2:50am
Thread Starter 
Naty -

Quick question - you added sour cream? How much? I didn't see that in the recipe......
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post #15 of 24
10/28/09 at 12:12pm
I've tried both Penny's recipe and the NFSC recipe... did a blind taste test with over 12 people, iced and plain. Some preferred the NF, some Pennys. There wasn't a clear consensus, and almost half of the testers couldn't' tell the difference (especially with icing).

I go with the NF as my standard recipe, because it is so easy to work with and because it cuts out the expense of some of the ingredients (like the cream).
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