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MMF on SC disappointment...

post #1 of 42
2/6/07 at 2:27pm
Thread Starter 
I did my first sugar cookies with MMF on them today (have heard so much about it!) and I liked the taste and texture, etc. but I have a problem with the size. I used one of my heart shaped cookie cutters to cut the dough, and the MMF the same size, figured that would leave a little 'naked' edge on the cookies after baking, but when they baked my cookies were so much bigger than the MMF. There is like a half inch around the MMF of uncovered cookie. Any suggestions? Should I roll the dough thinner so it spreads less? Use a different recipe for the dough? Is there one that spreads less? I mean, they're cute, but I wanted the MMF closer to the edges. Obviously I could use a larger cutter on the MMF, but what happens when I try to do cookies that I only have one size cutter? ERGH! It's these little things that drive us nuts, isn't it? Other than just shutting up and dealing with it, (when is that ever an option??) what can I do?
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #2 of 42
2/6/07 at 2:34pm
Yep, you are in a pickle as they would say. I did the MMf on SC as well and the same thing happened with mine but I still think they turned out nice. Check them out on my photos. You could try to make them thinner but then they get crispy. I mean what if you piped a BC on the outter edges if you want it to the edge, that would look pretty. Show us your cookies, I would love to see them and byt the way Congrats on the spotlight and I love you melvira method!!!
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post #3 of 42
2/6/07 at 2:35pm
Take a look at antonia74's cookie tutorial. Great tip about freezing the cut out cookies prior to baking to help decrease spreading but it also depends on the recipe. Probably the amount of butter would have something to do with spreading but I'm no recipe expert-but I am tryin' to learn what makes what do what!!! icon_smile.gif
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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post #4 of 42
2/6/07 at 2:37pm
What dough are you using? You might have to change to a different one that spreads less.

P.S. Congrats on the spotlight!! thumbs_up.gif
~ ~ Melanie
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~ ~ Melanie
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post #5 of 42
2/6/07 at 2:44pm
depends on dough. you might want to chill dough first cut cookies and chill cut cookie b4 baking them
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When all is said and done................Eat Cake!!!!
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post #6 of 42
2/6/07 at 3:01pm
Thread Starter 
I did freeze the dough after rolling to make it easier to remove from the paper and place on the sheets, but I let it come back to room temp before baking. I'd better check out the sources you guys mentioned. I thought about a BC border, but with these the whole point was the scalloped edge. I haven't finished decorating them yet. Thought about writing messages on them like those little heart candies. Don't know yet. Oh, I dyed the cookie dough pink, too.
LL
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #7 of 42
2/6/07 at 3:11pm
Love the "pink" dough!

It does look like the dough spread too much.

After I chill the dough, I stick it straight into the oven and they bake fine within the allotted time.
~ ~ Melanie
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~ ~ Melanie
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post #8 of 42
2/6/07 at 3:16pm
Thread Starter 
Maybe I'll have to try the no fail dough that everyone raves about so much. Perhaps it won't spread quite so much!!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #9 of 42
2/6/07 at 3:18pm
The NFSC with the MMF works PERFECTLY.....try that before you give up on the mmf!!!

P.S.....I think your cookies look just fine like they are!
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I'm preparing my field for rain....
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post #10 of 42
2/6/07 at 3:22pm
I use the cookie recipe from The Flour Pot cookie book and it does not spread at all. I put cut out RBC on the ones I just made and it fit perfectly.
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Heart/Double Lung Transplant-04/10/99
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post #11 of 42
2/6/07 at 3:32pm
I just made NFSC recipe this weekend and cut out the same shape in RBC. There was very little spread on the cookies and the RBC covered the cookies nicely.
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post #12 of 42
2/6/07 at 4:00pm
NFSC. It will spread less. I still have to "pat" the MMF to the edges of the cookie after it's softened, but the cookie is only about 1/4" bigger. You'd probably lose the scalloped edge, though.

see cookies in my photos...all NFSC with MMF
Always up for a good cake...
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Always up for a good cake...
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post #13 of 42
2/6/07 at 4:10pm
If you don't want to try the NFSC( which I recommend), try not letting the cookies come back to room temp. after taking them out of the fridge. I just stick mine straight in the oven after taking them out of the freezer.

HTH!
I'm gonna make you eat your words and lick your fingers too!----Mos Def in 16 blocks
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I'm gonna make you eat your words and lick your fingers too!----Mos Def in 16 blocks
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post #14 of 42
2/6/07 at 4:45pm
I agree with the others - try the NFSC and you won't be disappointed. Bake them cold and hard and very little spreading will occur!
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post #15 of 42
2/6/07 at 4:56pm
I think your cookies are very cute, but I do get your point about havig they scalloped edge and bordering will lose that effect. The keeping dough cold then puting right into the oven does help.
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