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KHalstead's modified NFSC - Page 7

post #91 of 112
I was going to try this recipe this weekend, but wimped out when I got to:

"3-4 cups white sugar (depending on how sweet you like it)"

How sweet or unsweet are we talking here? is 4 cup insanely sweet, or is 3 unsweet? And if you only use 3, how do you adjust the other ingredients to make up for the lack of the cup of sugar?

Am I way overthinking this??? (HAHA - wouldn't be the first time!)
post #92 of 112
Quote:
Originally Posted by CookieMeister

I was going to try this recipe this weekend, but wimped out when I got to:

"3-4 cups white sugar (depending on how sweet you like it)"

How sweet or unsweet are we talking here? is 4 cup insanely sweet, or is 3 unsweet? And if you only use 3, how do you adjust the other ingredients to make up for the lack of the cup of sugar?

Am I way overthinking this??? (HAHA - wouldn't be the first time!)



3 cups of sugar gives you a semi sweet cookie (if covering in fondant or any REaLLy sweet icing, use 3 cups of sugar).......if you like a cookie that will taste like a sugar cookie and is sweet without icing, go with 4 cups.

You don't have to compensate for the lack of the cup of sugar because there isn't a specific amount of flour being added...you're literally adding flour until the dough comes together as a ball, it will still be kinda sticky, let it rest. If after 10 min. or so it's still REALLY sticky, then gradually fold in a little more flour.
The flour amount is really dependant on where you live and the weather/humidity.

HTH
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post #93 of 112
Quote:
Originally Posted by sambugjoebear

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!



You definitely can use all shortening in this if you choose to, I love the taste of butter so that's why it's in there, but all butter was spreading too much. You could always add butter flavored extract or butter flavored shortening (check that it doesn't have dairY) to pump up the butter flavor.

As for the other post about lemon cookies........try using lemon jello instead of lemon pudding for a stronger lemon flavor (only downside is it will give you a really yellow cookie)
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post #94 of 112
Tried this recipe once with banana cream pudding mix. The banana flavor was actually pretty strong. DH loved them and asked immediately what I had done differently. The first batch spread a little but then I just added in a little more flour as I rolled out the dough and the rest came out great. I can't wait to try the lemon pudding mix! icon_smile.gif
post #95 of 112
At first I wasn't sure about these cookies. But 2 days later I'm thinking they are delicious. I used the white chocolate. Yum Yum
post #96 of 112
Thread Starter 
I used this recipe again this weekend. This time I used cheesecake pudding. Everyone loved them but no one really thought they tasted like cheesecake flavored cookies. I didnt try them b/c I am dieting. Does the white chocolate have a stronger flavor to them?
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post #97 of 112
Ya know, I don't think you really taste the flavor of the pudding. It seems to keep the insides so much softer. We love them.
post #98 of 112
I tried these last week using the white chocolate pudding. They tasted good but they spread horribly (about 1-1 1/2" spread from original cut). I followed all of the advice previously posted and nothing seemed to work. I really hope I can figure it out bc the taste was great.
Samantha
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Samantha
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post #99 of 112
I found putting them in the freezer makes them worse. Plus I cut them again right out of the oven
post #100 of 112
sambug how thick are you rolling them?? If they're thicker than 1/4" they tend to spread! I use 1/4" wooden dowel rods as a guide when rolling them out and get virtually NO spreading, but when I've rolled them thicker they seem to lose some of the shape.
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post #101 of 112
Quote:
Originally Posted by cjford

What did I do wrong??? My dough was greasy and crumbly. I used 5 cups of flour b/c it's pretty humid here. Should I have used less. My butter was very room temp. Should it be a little firm? Also, I made the dough Saturday and 'tried' to bake Monday night. Could that be why it's greasy? Other than that, I followed the recipe. I really want to like this recipe. I LOVE the recipe I've been using but it call for sour cream, which I don't always have. TIA



I think I may have figured out my own problem. I think it was the shortening???? icon_mad.gif I was very cheap and some months old. Although, I haven't tried the recipe again, now that I think I know what the problem was, I will try it again. That has really been bothering me b/c I followed the recipe and so many of you love it.
post #102 of 112
I rolled them out about 1/4" thick, maybe slightly larger ( I eyeballed it).
Samantha
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Samantha
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post #103 of 112
use some 1/4" dowel rods ( I never realized how THIN 1/4" is before doing this) and if you're eyeballing it, you're also not guaranteed that the cookie is all exactly the same thickness which could cause some parts to spread more than others and really throw your shape out of whack!
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post #104 of 112
I was very excited to try this version of the NFSC. I am going to a baby shower tomorrow and am making onsies to take. The cookies came out very greasy and spread horribly! I have never had NFSC spread. I baked three sheets, dumping the rest of the dough.

I did the same thing I usually do, 1/4" on my DoBord, good ingriedients. Glad others like them, but I will stick with NFSCs

Jane
post #105 of 112
I would be interested in knowing if anyone has used this recipe and the Cricut Expression or Cricut Cake to cut out shapes. I was reading Jennifer Atwood's Blog and she cut her sugar cookies out at 2.5mm and froze it, then cut it out.

If anyone is interested it's under Cricut Expression vs. Cricut Cake - Part 3 about half way down her blog.
http://www.cuttingedgecakeart.com/blog.php

TIA
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