What rolled cookies actually taste good? - Page 2

I kind of like the taste of NFSC 'nude' and so do my kids. If your cookie tasted too 'doughy' then you didn't bake it enough. Try leaving them in a bit longer and see if you notice a difference.

Try the world's best sugar cookie. You will love it!!!

I am trying KHalstead's version of NFSC for the first time - next time I might use PinkZiab's suggestion of vanilla bean paste - sounds so yummy!

Double vanilla NFSC cooked just until set will be a mild base flavor, golden will be more flavorful, browned edges will have a more nutty flavor.

I use salted butter and omit the leavening.

Said above twice, but just to be sure the point is made: Real butter, unsalted, the best you can find. If you use margarine or "I can't believe it's not..." you will get a yucky aftertaste. You can flavor the NFSC also with grated lemon or orange rind and/or a little bit of lemon/orange extract or oil. Delicious.

I use a variation of the NFSC (1/2 tsp. BP and bump up the vanilla - PinkZiab's idea sounds great!). I also add all-natural flavorings/extracts from Spices Etc and get rave reviews. I some in the dough and some in the RI (Antonia74's). I have used, and liked, Coconut, Lime, Orange, Cherry, Lemon, Pumpkin Pie Spice, Two Fold Vanilla, Raspberry and I love, love, love their Clear Vanilla. It is perfect for when I need a flavoring in my RI that will not compete with the cookie flavor or when I am doing white or a light colored RI (no color tint as with normal vanilla).

If you ever want to check it out, here is a link to the page on their all-natural flavorings and extracts:

www.spicesetc.com/category/Natural-Flavorings/a

As well, here are the codes for a first time order:
CC9 flat rate shipping of $4.95 for orders within the US only
AKT9 15% for US or international orders (discount taken before shipping costs)

Choose the one code that applies to you or what you want and enter it at the beginning of checkout and then continue on.

The Flat Rate shipping will be the first option for shipping under the billing information and the 15% off will show up when looking at the summary.

I have had great reviews on the NFSC (use the best quality ingredients though), so I would give two thumbs up on that recipe. The flavors just give me more flavor options an my cookie friends who have tried them have been really happy with them too.

I made NFSC yesterday, and added a bit extra sugar (maybe 1/2 cup). The "nude" test cookie was very good, but still not too sweet for using with icing.

I bought a box of the 102 cookie cutters from walmart in the wilton section. On the back of that box is the best cookie recipe. Not sure if it is a butter cookie or sugar cookie, but I use it for my cut-out cookies. I think it's called a "rollout cookie". I can roll them thick and they don't spread. I even made cookie bouquets with them. I cannot make a thick NFSC nor the modified recipe without spreading.

P.S...and this recipe says "DO NOT REFIGERATE DOUGH"...which I like.

My family is a bunch of chocoholics. They don't really like sugar cookies so I use a rolled chocolate cookie that I found at Smitten Kitchen. They are fabulous. I just made some for my kids soccer teams.

I love sugar cookies, but I hate the taste of the NFSC.

It has a weird after taste. I have used different ingredients and nothing.

I have made the ones that come in the bag, that you just add water to, and they were amazing. In my book what a sugar cookie should taste like.

Every time I buy sugar cookies in the local bakery, they are sweet. NFSC are not.

For years as a pastry chef, I tried and tried to find the perfect cut out cookie recipe. I wanted one that tasted great, and could be rolled thick. I wanted it to keep a sharp edge rather than "sloping" and kept it's shape- even when using detailed cutters. At the time, I modified the recipe in "The Joy of Cooking" and it was great. I almost always added either cinnamon or lemon oil. Now that I am opening my own bakery business, I can't remember what modifications I made to that recipe. I left it behind in the recipe book at the place I worked. So, I have been trying out different ones for the past few months. This one comes from the back of the box for a set of butterfly cookie cutters I bought. It is the best I have found- even better than the one from years ago.

Buttery Sugar Cookie Recipe- 1 c butter, softened. 3 oz cream cheese, softened. 3/4 c sugar. 1 egg. 1 tspn vanilla. 3 c flour.
(Hopefully you all know the mixing method for cookies, but pm me if not and I will send more detailed directions.) The dough gets divided in two, wrapped and chilled for 2 hrs. Bake 350 for 7-10 mins. HTH! edited to add- I think it must be the cream cheese that makes theses taste good and have just the right amount of softness to them.

I love Khalstead's Modified NFSC, they are really good if you roll them thicker.

So these keep their shape? I have been meaning to try a cookie recipe with cream cheese. This might as well be the one.