This is the year that I finally try NFSC to make Christmas cookies. I vaguely remember reading something about freezing the dough after cutting out the shapes in order to keep good edges. True? What else should I know? I don't want to eat my way through several batches of failures -- already "taste-tested" half the peanut brittle!
Cake Central › Cake Forums › Cake Talk › Cookies! › Trying NFSC for the first time. Tips, hints, tricks??
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Trying NFSC for the first time. Tips, hints, tricks??
post #2 of 2
12/8/12 at 11:07am
Cake Central › Cake Forums › Cake Talk › Cookies! › Trying NFSC for the first time. Tips, hints, tricks??
