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KHalstead's modified NFSC - Page 6

post #76 of 112
4/12/10 at 12:40pm
Caramel chip/// Oh man...........I gotta try that!!! I made some cookies at Thanksgiving with the pumpkin spice pudding it was SO good!! I'm totally a caramel lover, so far I've just used the vanilla caramel coffee creamer in the cookies and that's amazing..........I know i'd love caramel chip!!
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or sin will keep you from God's Word.
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God's Word will either keep you from sin;
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post #77 of 112
4/12/10 at 5:28pm
So do you take all of your scraps and repeat the process?
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post #78 of 112
4/12/10 at 5:55pm
I am disappointed. I rolled them to 1/4" and they spread, The puffed up and now look all out of shape. Darn. Can't imagine what I did. Followed instructions exactly.
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post #79 of 112
4/12/10 at 6:07pm
You know I have been a lurker forever. Decided to take the plunge and sign up. And isn't Khalstead's NFSC recipe was originally given by CakeMommyTX? I know it was from her the first time I saw it and then Khalstead started suggestion it.
One should carry their Faith in the hearts, not on their sleeve...
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One should carry their Faith in the hearts, not on their sleeve...
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post #80 of 112
4/12/10 at 6:49pm
Quote:
Originally Posted by KHalstead

Caramel chip/// Oh man...........I gotta try that!!! I made some cookies at Thanksgiving with the pumpkin spice pudding it was SO good!! I'm totally a caramel lover, so far I've just used the vanilla caramel coffee creamer in the cookies and that's amazing..........I know i'd love caramel chip!!



I am with you on that one, KHalstead...Caramel Chip, Pumpkin Spice....never saw either one of those!! You guys must get those exotic flavors where you live! When you use the Vanilla Caramel Coffee Creamer, how much do you use in your recipe....same as you would if you were using the pudding? icon_rolleyes.gif
~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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post #81 of 112
4/12/10 at 8:35pm
I got 2 boxes of the caramel chip so i'll give it a try soon. I'd really love to try the cheesecake and the white chocolate but i've not seen them in the stores. I'll keep looking!
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post #82 of 112
4/13/10 at 6:04am
I have just finished doing the rest of the dough that was left from last night. I didn't feel like running up and down the cellar stairs where my freezer is, so didn't bother with that step. Put them in the frig for about a 1/2 hr.
They hardly spread at all. Guess I should have omitted the freezer last night
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post #83 of 112
4/13/10 at 6:58am
icon_biggrin.gif I am so happy this recipe ended up working for you! Having the dough cold is really important. Sometimes I even cut all my shapes, freeze them on the cookie sheets lined with parchment paper, then pop them in the preheated oven the next day right out of the freezer. If for some reason they spread a little you can always take your cookie cutter & go back over the cookie as soon as they come out of the oved....take a flat knife or whatever & just tap in the sides after cutting & they will be perfect. These are tips I learned here on CC....have to LOVE this site!
~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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post #84 of 112
4/13/10 at 7:09am
Actually with the creamer I only add about 2 or 3 Tblsp. of the powdered/ liquid.........if using the liquid you may need a little more flour in the end.......if using the powdered you'll end up using a tad less flour.

I tend to use the powdered ones because they keep in the cupboard for EVER, that way I can have a nice assortment of flavors at all times.
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 #85 of 112
4/13/10 at 7:29am
FYI - for everyone making these wonderful cookies and saying that they puff up. Recently I read on another site that if you use your fondant smoother to slightly press down the tops of the cookies when they come out of the oven you'll have a nice flat cookie ready for icing. Just thought you'd all like to know (just in case you haven't done this before).
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post #86 of 112
4/13/10 at 11:49am
interesting!
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post #87 of 112
4/14/10 at 7:47am
A silly question about the recipe! I just joined the board and am new to cookie decorating, struggling to find the best recipe for me! The directions say "two sticks of butter". Recently I've bought butter and the stick sizes range from 1/4cup to half cup! Does the recipe call for one cup of butter? I'm anxious to try this recipe today!
Cynthia
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post #88 of 112
4/14/10 at 7:59am
To WeavnPea: When a recipe calls for 2 sticks of butter that means 1/2 C per stick or 1 C for 2 sticks.
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post #89 of 112
4/14/10 at 8:07am
Made this recipe last night and was impressed. I used 2 1/2 C of sugar, 1 small package of Lemon Instant Puddng Mix and a few drops of Loran Lemon Oil and 5 C flour. They worked perfectly using the instructions on the recipe.

The Yield was 30 3 1/2" baby buggy cookies with lots of dough left over, perhaps enough to make 20 more cookies. Wow - that's a lot of dough.

Baking time: I changed the baking time to 11-13 minutes for the 1/4" thick cookies. I realize all ovens are not the same.

The cookies spread and puffed up slightly. I used the Wilton Fondant Smoother and pressed them down gently to flatten and they were perfect. Let them cool on the cookie sheet for 10 min then moved to a rack.

The cookies were left out overnight and are soft today and taste great. The only thing I would do next time is add more flavoring as the lemon is subtle even with the Loran Oil addition. Love this recipe and will make it again, perhaps with the Cheesecake Pudding Mix. Thanks for everyone's tips.
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post #90 of 112
4/14/10 at 9:22am
Would you be able to use all shortening in this recipe? I have a friend who can't eat milk products because her baby is allergic to dairy (she nurses). Has anyone tried it with just shortening? Thanks for any replies!
Samantha
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Samantha
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