Do You Use A Shortbread Recipe Or Sugar Cookie Recipe?
Baking By lrcheer1 Updated 1 Feb 2011 , 9:24pm by bonniebakes
I have tried using the NFSC (No Fail Sugar Cookie) recipe here on CC because so many people raved about it. However I have not had much success with it. Recently started using a sugar cookie recipe that was on the packaging of a cookie cutter I purchased and I love it. Here it is:
1 cup unsalted butter, softened
1 1/2 cup granulated sugar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
2 3/4 cup flour
2 tsp baking powder
1 tsp salt
1 egg
Bake at 400 for 6-7 minutes.
The best part is that you do not refrigerate the dough, which can save so much time and it is really easy to work with.
Good luck!!
Do you mean 3D like these?
http://i222.photobucket.com/albums/dd199/SibeLady/Cookies-peanut_butter_mice_3.jpg
I use Mexican Wedding Cookie dough for these type of 3D cookie shapes; mice, fingers, snowmen, etc.
the recipe that was listed above i got the exact thing off wilton site. I just tried it a couple hours ago, and I didn't have very good luck with it. It seemed really gooey and I had to add almost 1/2c flour to make it a ball. then adding a little flour while i was rolling it out as well. I know to each their own, but I didn't have luck with this one. I'm still looking for the perfect one myself
Personally, I prefer Scottish shortbread dough. I use it for sculpting cookies because it has no leavenings. Keep in mind however that there will be some rise so I usually sculpt my images thinner than the images I use.
I've tried probably 7 or 8 different sugar cookie recipes and haven't found one that works well for cut-out cookies. They spread too much or don't taste good after enough flour is added to make them workable. I went to using a shortbread recipe and stick with that!
I have used this same one for years and have had a lot of luck with it. The only thing is that the ONE and ONLY time I doubled it I didnt get as good results as usual?? Not sure if that had anything to do with it or not.
Anyway, here it is; hope this one helps you.
3 cups flour
1 1/2 tsp. baking powder
1 cup butter
1 cup sugar
1 egg
1 tsp vanilla or almond ( I use almond )
Cream butter and sugar until light and fluffy, add egg and vanilla, mix well. Mix dry ingredients a little at a time to butter mixture. Mix until dough comes together. Chill 1-2 hrs. Roll dough to desired thickness (I like mine 1/2" thick for cookie bouquet)and cut. Bake on ungreased cookie sheet @ 350 8-10 minutes or until just beginning to turn brown around edge. I love this recipe because it does not loose it's shape. It's a little on the dry side, but works great for cookie bouquets and for shipping. Let me know what you think. Betty
I am also trying to find a good sugar cookie recipe. I just made 100 cookies for my niece's baby shower but my recipe has baking powder in it and they puffed up and rounded so bad that piping the glace on them was a challenge since the flow wanted to run over the pipe line. I want a soft cookie with a good taste that does not puff up. I use the dark chocolate rolled sugar cookie recipe by pumkinwaffles and it is a dream to decorate. They stay very flat and keep their shape great. That is what I would love in a sugar cookie if anyone has any suggestions...thanks.
I have made this recipe a few dozen times and get requests for it all the time.
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
1/3 cup granulated sugar
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white chocolate chips, melted
1 box (16 ounces) confectioners' sugar
Instructions:
Preparation Time: 45 minutes plus chilling
Baking Time: 6-8 minutes per batch
1. In a large bowl, using mixer set on high, beat butter and granulated sugar until light and fluffy; on medium speed, beat in egg. In a medium bowl, combine flour, baking powder and salt; add to butter mixture. Beat in melted white chocolate until thoroughly combined, about 1 minute. Form dough into a disk; wrap in plastic. Chill until slightly firm, about 15 minutes.
2. Preheat oven to 350 degrees F (180 C). Roll dough to a 1/4-inch thickness. Using cookie cutters, cut out shapes; place on ungreased baking sheets.
3. Bake cookies until lightly golden, 68 minutes. Let cookies cool completely.
bsharp - that is the same as the NFSC recipe, just cut in half.
I usually make that size batch, too, as I also don't get as good results when I double it. If I need to double it, I use less that 2x the flour, which helps a lot. I also reduce the baking powder by about half. I get very little spreading... less than 5% increase in size, which I think is pretty good.
Bonniebakes, I realized after posting cookie recipe and reading the forum that it is the exact recipe,lol. I have had that recipe for years. I got it off a cookie cutter site. It is a good one. Thank you for sharing your information, as it all helps to make each of us better bakers. There are recipes that you just can't double and get the same results.
Try Khalsteads NFSC. I love this recipe.
It is posted on here, here is the link
http://cakecentral.com/recipes/15218/khalsteads-modified-nfsc
Bonniebakes, I realized after posting cookie recipe and reading the forum that it is the exact recipe,lol. I have had that recipe for years. I got it off a cookie cutter site. It is a good one. Thank you for sharing your information, as it all helps to make each of us better bakers. There are recipes that you just can't double and get the same results.
yes, me too! I got it from kitchengifts before it was in the recipe section here.
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