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

post #16 of 24
10/28/09 at 12:35pm
Quote:
Originally Posted by cylstrial

Your cookies turned out cute Naty!



Thank you!
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post #17 of 24
10/28/09 at 12:37pm
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
10/28/09 at 12:54pm
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
10/28/09 at 7:26pm
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
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post #20 of 24
10/29/09 at 2:18pm
Just double Penny's recipe.. icon_wink.gif
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post #21 of 24
5/13/11 at 8:21am
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.
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post #22 of 24
5/14/11 at 5:59am
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.
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post #23 of 24
5/14/11 at 6:37am
I love this recipe. Sometimes I substitute coffee creamer for the whipping cream.
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post #24 of 24
5/22/11 at 7:11pm
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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