Cake Central › Cake Forums › Cake Talk › Cookies! › best recipie for sugar cookies
New Posts  All Forums:Forum Nav:

best recipie for sugar cookies - Page 3

post #31 of 61

My recipe is similar to ddaigles, but I think it has less sugar.  It cooks at 400 degrees F for 5 minutes.  Also a bit of a fragile cookie, but tastes great!  And just starts to brown around the edges in that time.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply
post #32 of 61
Quote:
Originally Posted by liz at sugar View Post
 

My recipe is similar to ddaigles, but I think it has less sugar.  It cooks at 400 degrees F for 5 minutes.  Also a bit of a fragile cookie, but tastes great!  And just starts to brown around the edges in that time.

 

Liz

I LOVE a shortbread cookie frosted like a sugar cookie for taste, but the darn things are too fragile to make in mass. That's why I was delighted with the NFSC. It was the first cookie I've used that you can under bake (less than golden brown) and dip/frost right out of the oven. It's like the old timex ad's: takes a beating and keeps on ticking.

post #33 of 61

I looked at the spec sheet for Brill's White and Glossy - it lists the percentages of each item, so something in there must keep it glossy - it has agar - could that be it?  Mostly sugar, then water, then corn syrup.  Rest is agar, coloring, potassium sorbate, citric acid, etc.  I've never seen agar in a glaze recipe, so maybe that is the key.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply
post #34 of 61

I get it from New Orleans...but it is a Brill product.  I tried to paste a pic but it would let me.  I'm sure to the weight it would cost a lot to ship. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #35 of 61
Quote:
Originally Posted by liz at sugar View Post
 

 I've never seen agar in a glaze recipe, so maybe that is the key.

 

Liz

I think agar is a thickening/binding agent.

post #36 of 61

Liz...I'm glad you can understand all of those ingredients...it's a foreign language to me! LOL

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #37 of 61

I also use the White & Glossy to dip my cupcakes and to pour over my king cakes and bundt cakes.   Again, the amount of time I heat it up determines the consistency.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #38 of 61

Is it scoopable before you heat it?

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply
post #39 of 61

Yes...but super thick.   I use my wooden paddle to scoop it out of the container.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #40 of 61

When flooding cookies you have to be very quick.   You can't do the toothpick tricks like you can with royal.    It starts to get a top crust immediately.  It takes a little practice to get use to it.  But because it starts to set up so quick..I never have it run off the sides of a cookie like I would with royal if I got too close to the edge. 

 

I've been using it for years so I completely know it's process.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #41 of 61

I googled it too.

 

It's what I think of as fondant, that you'd use on petite fours or doughnuts. The stuff I've purchased before on jobs was always a pain because you'd have to thin it in order to use it...plus if you over heat it, it looses it's shine. Although there is a brand that you can buy in powder form so it lasts forever and you make it the consistency you want.

 

But the catch is, I like how cheap homemade frosting is compared to buying buckets of fondant. I'd have to raise my prices if I used a commercial product. I'd like to find something I can make myself.

post #42 of 61

I would never use it on petit fours nor describe it as fondant.  It's not the "traditional" petit four icing (to me)...I make that.      When I use royal, I have to thin it (with water) to get the flooding consistency I like.  Royal is probably much cheaper.   I just like the different products I can use the W&G with.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #43 of 61

Cool, I'd love to try that...it does sound better.

post #44 of 61

You might want to find a couple buddies and split the tub/cost to try it out.   The small tub is still HUGE.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #45 of 61

I'm going to see if any of my local distributers carry it....to avoid shipping fees. Thanks!!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › best recipie for sugar cookies