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KHalstead's modified NFSC - Page 2

post #16 of 112
3/9/10 at 8:01pm
KHalstead: what flavor of 1-4 oz. box of instant pudding (any flavor)
do you use or do you prefer? Is it for flavor? Or for texture?

Thanks. I can't wait to try this for Easter. I'm so excited to give it a try.
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post #17 of 112
3/11/10 at 6:53am
personally I prefer the cheesecake pudding or white chocolate pudding or lemon pudding (light lemon flavor)

My standard sugar cookies are made with vanilla pudding and I like those too.......guess I haven't tried one I wasn't too fond of yet LOL

I tried out some with pistachio pudding (thinking they'd give a nice light green hue for St. Patty's day) and they weer good, but I didn't get a lot of "pistachio" flavor on them, but the nice little bites of pistachio nuts was really nice!
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God's Word will either keep you from sin;
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post #18 of 112
3/16/10 at 6:29am
Tired the modified version, but I did something wrong. They tasted ok, but were gritty, like I mixed in sand or something. Any idea what I did or didn't Do? Also do you use royal or glaze on your cookies KHalstead? They are fab!!!!
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post #19 of 112
3/16/10 at 12:46pm
I'm guessing you didn't let the dough rest maybe?? The pudding mix will give it that gritty texture if you don't let it rest and allow the pudding to meld with the other ingredients. Depending on what brand of pudding your using you may want to incorporate it straight away with the sugar/butter mixture before adding eggs and see if that helps you out. I find some brands of pudding are grittier than others (my local grocer has a "valu time" brand that's a generic and it's soooooo silky and fine, it's wonderful, but they only have vanilla, choc, and butterscotch
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God's Word will either keep you from sin;
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post #20 of 112
3/16/10 at 12:55pm
I think the resting is very important - I followed the instructions exactly and they are the best tasting cookies, hardly any spread too. I used the generic pudding mix.

Thanks KHalstead for such a great recipe.
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post #21 of 112
3/16/10 at 4:34pm
I won't use anything but KHalstead's recipe & I just use Jello brand pudding. Love the Cheesecake pudding. Soooooooooo good! Best Sugar cookie ever...though I did cut back some on the sugar last time.....2 1/2 cups instead of the 3. icon_wink.gif
~~~Kathie~~~

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~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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post #22 of 112
3/16/10 at 4:38pm
Does it affect the recipe if you cut down on the sugar? I find it very very good on it's own, but quite sweet with the glace on top.
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post #23 of 112
3/16/10 at 5:06pm
I'm glad to see this post. I bought pudding mix to try these cookies and love seeing the reviews.
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post #24 of 112
3/16/10 at 5:35pm
Thread Starter 
cheesecake huh? must give that a try. what icing flavor do u pair it with? vanilla? i guess just about any....hmmmmm!
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post #25 of 112
3/16/10 at 5:52pm
Does anyone know if I could use Sweetex in place of regular shortening?I have a huge bow of Sweetex and would love another way to use it.
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ý"We will eat you, after we eat your children. Now time for the weather... Tiffany?"- Russell(True Blood)
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post #26 of 112
3/16/10 at 9:07pm
Thanks Khalstead. I'll try again and make sure I rest it. Refresh my memory...how long???? Thanks I love all the input, and I knew I had to have done something incorrect since it gets such rave reviews.

Also, do you decorate with royal or glaze? Thanks again, will try again this weekend!
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post #27 of 112
3/16/10 at 9:18pm
Quote:
Originally Posted by KHalstead

Glad to hear it worked out for you!

Angela, the main differences between the two are that the modified version gives you more of a chewy softer cookie, vs. the regular NFSC which are crunchier and flakier in texture. They're both sturdy and hold up well for decorating and in cookie bouquets....but the modified are also sweeter than the reg. NFSC. Just a preference in taste and texture...they're both good!

Redsoxbaker, you can use lemon pudding mix, or even lemon jello mix if you want a really strong lemony flavor (you will get a bright yellow color on your dough though) to the modified version

HTH



Do the cookies spread a lot during baking?
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post #28 of 112
3/17/10 at 5:58am
Quote:
Originally Posted by nesweetcake

Thanks Khalstead. I'll try again and make sure I rest it. Refresh my memory...how long???? Thanks I love all the input, and I knew I had to have done something incorrect since it gets such rave reviews.

Also, do you decorate with royal or glaze? Thanks again, will try again this weekend!



Just 5 or 10 minutes of resting should do it.

I always decorate with either mmf, candy clay, royal, or white chocolate....I haven't had good luck with the glace icings (they never seem to dry enough for me! and I make a mess of the cookies lol)

more often than not my customers seem to go for the royal (I think that's just what they associate decorated cookies-like Christmas cookies, etc. with)
When I can (like if they say "whatever you think") I try to use fondant or even candy clay if the design works with it (like if the background is all 1 color) because it's so much quicker and nobody has ever said they didn't like the flavor yet either. So it just depends on the customers preferences as to what I use!
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #29 of 112
3/17/10 at 6:12am
I made the modified NFSC cookies for Valentines day and they were a hit! You just have to make sure not to cook them too long or they will end up crunchy. These were good even without any icing! I used vanilla pudding but look forward to using the lemon and the cheesecake puddings in future trys! I will probably try cutting the sugar to 2 1/2 cups as I think they may be just as good with less sugar. Thank you KHalstead for posting your recipe! thumbs_up.gif
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post #30 of 112
3/17/10 at 6:17am
Can someone tell me about Alice's Icing?
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