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Anyone use the Penny's (from Texas Monthly) Cookie Recipe? - Page 2

post #16 of 24
Quote:
Originally Posted by cylstrial

Your cookies turned out cute Naty!



Thank you!
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post #17 of 24
Quote:
Originally Posted by Phyllis52

Naty -

Quick question - you added sour cream? How much? I didn't see that in the recipe......



I substitute the sour cream for the whipping cream.
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post #18 of 24
I've made both, but prefer the Penny's. I use whole milk since I never have whipping cream on hand and my normal all-purpose flour. They come out great, but I do chill while I wait for the oven too, to reduce any spreading.

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post #19 of 24
I have tried both and I must say I think Penny's taste better BUT the NFSC makes more cookies per recipe for me so I end up using the NFSC recipe more icon_rolleyes.gif
post #20 of 24
Just double Penny's recipe.. icon_wink.gif
post #21 of 24
Thread Starter 
Anyone know if I can make Penny's recipe into a chocolate cookie? I'm thinking to sub. 1 cup cocoa for flour and add some extra sugar? Am I close?

Thanks.
post #22 of 24
I am always looking for a new sugar cookie recipe. Right now I am using Karen's basic rolled cookie and my family likes it. Does Penny's cookies have much spread or rise? I find recipes that include baking powder usually raise and round on top which make decorating with a glace difficult because it runs off so badly. Anyone know? Thanks.
post #23 of 24
I love this recipe. Sometimes I substitute coffee creamer for the whipping cream.
post #24 of 24
Just got done making cookies using Karen's cookie dough and this Penny's recipe. I did not use the unbleached flour that it calls for (expensive and not sure I would make this again)...but I think the Penny's cookie recipe is a drier cookie than Karen's. Maybe I cooked them longer than I should have but I think right now I am sticking with Karen's.
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