Cake Central › Cake Forums › Cake Talk › Cookies! › KHalstead's modified NFSC
New Posts  All Forums:Forum Nav:

KHalstead's modified NFSC - Page 3

post #31 of 112
3/17/10 at 6:27am
Alice's icing I believe is a glace icing


As for the amount of sugar, they are good with less.......I actually make them with only 2 cups of sugar when using fondant (because it's so sweet) and I love the way they taste plain!!

YES you are so correct, do not overbake....everyone is so afraid they're not cooked when you pull them out( when they JUST start to brown) because they're SO SOFT, but if you let them sit for 5-10 min. they will firm up enough for you to move them to a cooling rack and remain soft and chewy to the bite! That was the hardest part for me to discover because I'm so impatient and I just wanted to IMMEDIATELY transfer them when they came out of the oven!! Can't do it!
God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
post #32 of 112
3/17/10 at 6:46am
Oh... another thing I LOVED about the KHalstead modified NFSC was the method of rolling out the dough between two sheets of wax paper, cutting out the shapes, and freezing them. It made it all so much easier and faster! Amazing... all the rolling out sticky dough and funny shaped cookies made me shy away from cutout cookies before! NOT ANYMORE!

One question... What is the best thickness to roll the dough. I think too thin could lessen the chewyness of the cookie, and too thick could make it spread too much.

Thanks again kHalstead!
Reply
Reply
post #33 of 112
3/17/10 at 6:59am
I use 1/4" dowel rods (the regular wooden ones used in cakes) as my guide. I line them up all around my dough and roll my rolling pin over them so my whole sheet of dough is exactly the same thickness as the dowels themselves. You get perfectly even cookies every time and it's a good thickness, not too thick that you have spreading issues and not too thin that you can't insert a stick for cookie bouquets.

I use this thickness for all of my cookies.
God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
post #34 of 112
3/17/10 at 8:21am
What is Sweetex?
Reply
Reply
post #35 of 112
3/17/10 at 10:08am
that is a high ratio shortening!
God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
post #36 of 112
3/17/10 at 11:43am
I made them this weekend...they were great(could not stop eating them)......however they did spread about 1/4 inch each side of the cookies.
May be if I freeze them first next time and maybe not roll them out so thick. I wonder if the pudding or the wal-mart shortening has anything to do with them spreading?

But a great recipe. I need that taste with no spreading.I'll take any suggestions.Thanks for the recipe.
Reply
Reply
post #37 of 112
3/21/10 at 5:49pm
I tried these today and although they tasted GREAT and were nice and chewy, the dough was really crumbly and hard to work with. Is that just how the dough is, or did I mess something up? Too much flour maybe?
Angela
Reply
Angela
Reply
post #38 of 112
3/21/10 at 6:04pm
That happened to me as well. But the same thing happened the first time i tried the NFSC too. I tried less flour, and it was just fine.
Reply
Reply
post #39 of 112
3/21/10 at 10:17pm
So spreading is partly affected by how thick you roll the dough? My first batch of these cookies came out perfect, no spreading. Second batch had a bit more spreading.

I used C&H Bakers sugar the second time around. Does anyone else use that for sugar cookies? Or just regular granulated sugar?

Open to tips here too!
Reply
Reply
post #40 of 112
3/22/10 at 7:40am
Quote:
Originally Posted by jerseybeachbum20

I'm so glad I came upon this post. I havent tried either recipe yet but after reading this, I am now leaning toward the modified version. Can anyone tell me if the cookies spread while baking? I'm having a terrible time with it! I've been using the Wilton SC recipe for months. The taste is very good, but they do spread a little more than I'd like.
I recently purchased "The Flour Pot" cookie book and tried their SC recipe. They hold the shape beautifully, but fiancee said the Wilton's TASTE better.
Any suggestions?
TIA!

I have the Flour Pot Cookie book too! It's the only recipe I use. The only adjustment I made was to add more vanilla because I like a strong flavor for my cookie...
Reply
Reply
post #41 of 112
3/22/10 at 7:48am
I use regular granulated sugar...............as for the crumbly dough, probably too much flour! The dough itself should come together in a ball but will still feel a "little wet" compared to most cookie doughs but if you push your finger into it, there should be very little sticking to your finger. The pudding mix will make the dough firm up once it rests for 10 min. or so.........so if you add enough flour to make it "perfect" , it will become "dry" once it rests. Hopefully that makes sense?


I don't have trouble with spreading, but again I roll to 1/4" thick......if you're rolling to a thicker consistency they might spread (I haven't personally tried).


Also.........when adding the flour, I like to err on the side of caution and will leave the dough "just shy of perfect" and let it rest, then once it's rested if it needs more flour, then incorporate it. Because there is gelatin in the pudding mix, it acts as a thickener and needs time to "activate" .......HTH Even if my dough is a little "sticky" I roll between 2 sheets of wax paper and freeze the dough, so even if it's too "sticky" to roll or pick up (like you would if not using the wax paper and not freezing the dough), I have no trouble!
God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
post #42 of 112
3/22/10 at 8:49am
Thank you for those tips! I will be working on another batch shortly to get ready for Doctors Day next Tuesday. (Any excuse to play w/ cookies...lol) Also going to give the cheesecake pudding flavor a whirl.
Reply
Reply
post #43 of 112
3/22/10 at 11:23am
ugh, couldn't find the cheesecake pudding in the store.
Khalstead, does it matter what size the box of pudding is for the recipe? I i remember correctly, you add a 4oz box but i don't see that size in the store. I get those small jello boxes (about 1-1/4 oz i think) or Royal pudding mix. Maybe my dough was crumbly because i added 3 boxes of those pudding mixes and not the flour.
Reply
Reply
post #44 of 112
3/22/10 at 11:28am
it's actually like a 3.4 oz. box or soemthing like that...........basically it's the box that requires you to add 2 cups of cold milk to it!

That is jello mix that you're using! You CAN use jello......but I use PUDDING mix. By the way I have used jello mix (1/2 box) to make lemon cookies!
God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
post #45 of 112
3/22/10 at 12:10pm
sorry, i meant the jello pudding mixes. Today i bought Royal instant pudding mix. It is a 1.5oz box that makes 4-1/2 cup servings of pudding when prepared with 3 cups of milk. How many of these do you recommend adding?
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › KHalstead's modified NFSC