I am looking for a sturdy sugar cookie that doesn't spread. I tried NFSC and I didn't like it. It definitely was sturdy and didn't spread, but it tasted disgusting. Very floury and not sweet at all. I am looking for a sweet tasty sugar cookie. Anyone have a recipe they could share? Thanks.
I am looking for a sturdy sugar cookie that doesn't spread. I tried NFSC and I didn't like it. It definitely was sturdy and didn't spread, but it tasted disgusting. Very floury and not sweet at all. I am looking for a sweet tasty sugar cookie. Anyone have a recipe they could share? Thanks.
I use a recipe very close to NFSC, but it uses crisco instead of butter. I like it because it's not so sweet. the RI or TG is so sweet, I think a not-so-sweet cookie is better. and I personally don't like a buttery-tasting cookie.
Also, lately I've been cutting back on the flour in my recipe, and using a silpat and parchment to roll out, so they don't stick, and I get such a soft yummy cookie 
i always resisted writing this same kind of thread, didn't wanna get stoned...but for two christmases now, i have made our cutout cookies..first with nfsc and this season with the recipe by someone called penny.(not peggy)...honestly, i thought they both tasted like flour, hated both of them, and was embarrased to give to friends, let alone try to sell them. i know this is a matter of taste/person, because i DO love the buttery tasting sugar cookies, but i have to feel confident about the products i put out there, and neither one of those give me the warm and fuzzies.
i will have to check out peggy's.
Thanks for the info. I'll look for peggy's recipe. I didn't even think of the icing adding so much sweetness that you wouldn't want a sweet cookie underneath. I am just trying to figure out how to get a cookie that doesn't taste like a mouth full of flour. If anyone else has a recipe please share. Thanks!
Here's the peggy porschen recipe from her website.
http://www.peggyporschen.com/press/MOSundayMarch2005/pdf/article.pdf (pg 6 of 
on the pdf
mixinvixen, you are right about being afraid of being stoned! I too was a little wary of asking but it had to be done. I don't know why everyone raves about these (nfsc) cookies? Are we doing something wrong?
Ok so I know you asked for other recipes, but I had to throw in my 2 cents on NFSC. Mine come out so tasty everyone begs me to make them and they are good with or without frosting (I usually use glace) My secret is Creme Bouquet, I use it in place of the other extracts and they taste like they came right from the bakery.
No they are not rich and buttery, but that's not what I'm looking for in a cookie that will be decorated, but I also don't want tasteless cardboard and the creme bouquet has made all of the difference for my NFSC. That and I roll between parchment (on my doboard, love that thing!) so I never add any extra flour, which keeps them extra yummy.
They compliment any glace/frosting perfectly, but they are really good 'naked' as well. Only other thing is I use salted butter, otherwise I follow the recipe.
Hope you find something that works for you, just wanted to share what I do.
maybe I'll try the creme bouquet. I almost bought some last week. I did not have that experience with nfsc. Mine were nearly tasteless and floury. They had almost a chalky texture to them. I used almond extract. I seriously wouldn't serve them to people and I know I wouldn't have others raving about them. So creme bouquet and salted butter. Can't hurt to try it. Thanks. Oh and I rolled mine out without flour so I didn't add extra to it. Still waiting for more recipes. I can't believe that everyone on CC uses the NFSC recipe.
I dont use the NFSC either - I HAVE tried it, several times, but I just dont care for it .. I mean the dough is BEAUTIFUL to work with, cookies come out clean and perfect after baked, but the flavor (and Ive tried changing the flavoring and some other ideas Ive read .. ie Jello - vanilla bean seeds yada yada - but I still just DONT like it - so I go back to what Ive always used - long b4 I found CC and NFSC - and thats a "whatever Im feeling like making today!" cookie 
I usually have 3-4 different doughs in the frrezer so I can just make a few of each kind for whatever bouquet Im working on ... and that works for me!
Good luck in your search for "whatever-works-for-you" cookie!!
wow, no one wants to part with their sugar cookie recipes. I didn't realize how top secret they are. I don't have another recipe. My old recipe came from the supermarket in tube form. I guess I'll just have to experiment with the ones I found from the food network. I was hoping to avoid making 5 or 6 different recipes until I found a decent recipe.
Sorry cuteums - I didnt realize you WANTED a recipe - Maybe I didnt read the posts good enuff!! I tend to speed read some days!!
Here's one of mine ... And if you DONT like it .. I have about 100 more I'll be glad to share with you - just PM me anytime
~D-Liscious~Sugar~Cookies
1/2 c butter or margarine - softened
1/3 c sugar
1 lg egg
2c all purpose flor
1 tsp baking powder
1/4 tsp salt
1 c white choc chips melted
Cream butter & sugar untill light and fluffy. Reduce speed to medium and beat in egg. In another bowl combine dry ingredients . Add to butter mixture. Beat till just combined. Add in melted chocolate until throughly combined About 1 minute. Scoop to a disk and wrap with plastic wrap - chill about 15 mins - Roll as usual.
350 degrees 6-8 mins
HTH - Gaye
Kristin - It is yummy! Its probably one of my favs - although it was hard to figure out which one to post - I could think of so many that are yummy!! its kinda one of those things I like to "collect" - cookie recipes! Go figure
Try it - I think you'll like it! And LMK - I'd love to hear what you think!
Ummm... cuteums, I think several people offered guidance to finding recipes. No one is being secretive. I answered you the way I did because I was at work and didn't have the recipe in front of me. As I said, I use a spin on Peggy Porschen's recipe, which follows:
400 grams butter, softened
400 grams sugar (Peggy recommends castor or superfine sugar, but I use just regular sugar)
2 eggs, lightly beaten
800 grams flour
2 teaspoons vanilla extract
2 teaspoons almond extract
Cream butter, sugar and extract until well mixed and creamy. Do not overwork. Beat in egg until well combined. Add flour and mix on low speed until a dough forms. Wrap in saran wrap and chill for at least an hour prior to rolling out.
Bake at 350 for 8-12 minutes.
I decorate these cookies with a glace icing, such as that recommended by Toba Garrett. My recipe is:
1 pound powdered sugar
1/4 cup + 2 tablespoons milk
1/4 cup + 2 tablespoons corn syrup
2 teaspoons vanilla (preferrably clear)
Combine sugar and milk. Add corn syrup. Add flavor. Divide to color. Allow 12 hours to dry.
Not sure I've ever heard anyone discribe nfsc as floury with no taste at all. With all that butter, thats what I taste.
Anyway others have been talking about using creme bouquet. Here is a homemade recipe that I got from someone here (sorry I can't remember who to give credit to)
Homemade Creme Bouquet
1T. lemon juice (I use lemon extract)
1 t. vanilla
1 t. almond extract
1 t. butter extract
(smells fantastic)
I mix a lot of this up and use it in my bc recipe in place of any flavoring called for but I'm sure you could try it in the nfsc recipe. I LOVE the taste of it in the bc.
Here is a recipe that I often use for sugar cookies. These are best topped with bc and put in an airtight container overnight. The moisture from the bc makes the cookie very soft and good. These cookies are pretty good at keeping their shape.
Best Cutout Sugar Cookies
1/2 c. shortening (sometimes I use hi-ratio shortening)
1 c. granulated sugar
1 egg
Add:
1/2 c. milk
3 c. flour
1-11/2 t. salt
3 t. bk. powder
1 t. vanilla
Mix rest of ingredients alternating wet and dry. May refrigerate for one hour before using. Bake 8 minutes at 375 degrees. Do not over bake.
cuteums - Your Welcome .. anytime! If you dont like that one - everyones taste/likes/dislikes are different .. and personally, I LOVE to try diff. recipes .. 5-6 is nothing to me Thats the ONLY way to find what you like!
PM me anytime and I'll send something else if you dont care for that .. Happy Baking!
cuteums - I am so glad you asked the question. I do not like the flavor of nfsc either, but love how easy the dough is to work with and how nice the cookies look. Can't wait to try these other recipes.
BTW - Happy Be-lated Birthday GayeG 
cuteums - I am so glad you asked the question. I do not like the flavor of nfsc either, but love how easy the dough is to work with and how nice the cookies look. Can't wait to try these other recipes.
BTW - Happy Be-lated Birthday GayeG
threematbros - Awwww - thank you so much!! That was so kind 
And Happy ALMOST Birthday 2 U!!
cocobean - all I can say is YUM-O! Pass the plate please!
I use this recipe taste wonderful and have many requests for this one. I didn't like the NFSC either too floury and dry. I make this cookie without the sticks in them and love the way they turn out.
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1492/Recipe.cfm
GayeG,
Your ~D-Liscious~Sugar~Cookies recipe sounds delicious! Does the dough spread much while baking?
Thanks!
Amy
Hi Amy - Nope, it holds its shape pretty well .. only thing is, it makes a small amt of dough - so if your doing a large order - I suggest doubling it .. Hope you enjoy!
I am surprised to hear that so many people do not like the NFSC. I have made that for my last handful of cookies and EVERYONE raves and asks me for the recipe. I do top them with Antonia74 RI, which is very sweet. I, however, have eaten the plain cookies and I do like them. I guess everyone's tastes are different. Also, I roll mine out pretty thick and bake them on the lighter side. Those two things keeps them very soft and yummy!
I have also tried the recipe mentioned above from allrecipes.com and it is so good, when I made mine, I substituted PS for the regular sugar. They are very sweet on their own and might be too sweet topped with icing.
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