littlelovebugs Posted 4 Mar 2007 , 6:55pm
post #1 of

Okay, so last night was the first time I have ever made cookies from scratch. I made the nfsc recipe, followed it exactly. I used mmf on top, they look very pretty. But I do not care at all for the taste of the nfsc. Does anyone know a different recipe that still hold the cookie's shape, but maybe has a better taste? Or did I do something wrong?? Help!!!
Sharon

30 replies
fragglerock1 Posted 4 Mar 2007 , 6:57pm
post #2 of

What kind of extract did you use for the NFSC? When I first started using the recipe I only used vanilla and the taste was just okay. Someone suggested using almond extract and now that's all I use they are so yummy!

littlelovebugs Posted 5 Mar 2007 , 12:09am
post #3 of

Oh, yes I only used vanilla. Thanks for the advice, I'll try the almond next time. I wonder if cinnamon would be good?
Sharon

patton78 Posted 5 Mar 2007 , 12:23am
post #4 of

I had the same problem as you. I loved how the cookies held their shape but was not real pleased with the taste. A CC'er recommended I try Penny's Cookie Recipe and I will NEVER go back. Not only do these hold their shape, but the dough is easier to work worth and they taste awesome! The recipe says the dough does not need to be chilled but I found it did, I chilled for at least 2 hours. Here is the link, I hope it works...
http://www.texasmonthly.com/mag/issues/2000-12-01/statefare.php

JanH Posted 5 Mar 2007 , 12:36am
post #5 of

Previous threads on NFSC:
(includes other cookie recipes, frosting & glaze recipes, tutorial and help)

http://forum.cakecentral.com/cake-decorating-ftopict-56979-.html

http://forum.cakecentral.com/cake-decorating-ftopict-69731-.html

HTH

ttatummm Posted 5 Mar 2007 , 12:50am
post #6 of

I make NFSC and folks love them, but there are two things that I think are important, else they taste bland. One, fragglerock1 is right, I really think they need almond extract. I use a combination of almond & vanilla. Two is salt, the recipe does not say what kind of butter to use, either use salted butter or add an extra 1/2 teaspoon of salt.

cryssi Posted 5 Mar 2007 , 7:26am
post #7 of

I must be the oddball, because I LOVE nfsc with vanilla and mmf. My mom makes them with almond and loves them that way...she's not too crazy about them with vanilla. I want to try lemon because I've been on a lemon kick lately and it sounds really good.

I use salted butter (I buy it at costco...cheap!)

People love the taste of nfsc with mmf, so no need to chamge for me, really. I don't really like almond extract anyway...

littlelovebugs Posted 5 Mar 2007 , 1:57pm
post #8 of

Thanks so much for all the responses!! Also, I wonder, was I suppose to flavor the marshmallow fondant? I didn't put any flavoring in it. Maybe the cookie would taste better if the mmf has a better taste....but I just didn't like the cookie even plain, so I will try the other flavorings, and penny's recipe, too! Thanks!
Sharon

cryssi Posted 5 Mar 2007 , 4:50pm
post #9 of

you can flavor the mmf. I like bavarian cream lorann oil, or lemon extract... icon_smile.gif

ShyannAutumn Posted 5 Mar 2007 , 4:58pm
Quote:
Quote:

Penny's Cookie Recipe and I will NEVER go back. Not only do these hold their shape, but the dough is easier to work worth and they taste awesome!




I love Penny's, My husband does to that each time I make cookies I have to make extra to give him half. he says it's better then candy.

icon_rolleyes.gif

clsilvus Posted 5 Mar 2007 , 5:04pm

I use lemon extract...sooo yummy. I haven't tried almond though, think I might. I just love it with lemon so much.

Pearl70 Posted 5 Mar 2007 , 5:07pm

I agree with others, I started with pennys recipe and added cinnimon and it is great. I tried nfsc recipe the other day and I found that it was harder to work with and taste was not as good,although it cuts beautifully. So I guess it is what you prefer to work with...I am sticking to Penny's Recipe.

Melvira Posted 5 Mar 2007 , 5:14pm

I have the SAME problem... I have used Toba's, the Flour Pot recipe, etc... tried them all and I have one of two problems... either they taste bland and dry, or taste really good, but don't hold their shape! They puff up and 'grow' so that the MMF cutout looks like it's half an inch or more smaller than the cookie (hate that!!). Some recipes hold their shape SO beautifully, but don't taste that great. I don't feel that any of the recipes I've tried taste sweet, they just taste like flour. Does Penny's dough hold it's shape well? I'd like to try it if it does. I am still looking for the perfect balance of shape and taste. I'm rambling. Sorry! icon_redface.gif It's just that I have been struggling with this, and have a huge cookie order this week and want to make them delicious AND pretty!

patton78 Posted 5 Mar 2007 , 5:28pm

Melvira...

YES, Penny's cookies do hold their shape. The recipe states that the dough does not need to be refridgerated but I chilled mine for about 2 hours. The cookies turned out awesome and tasted even better, my husband fell in love with them! You must try this recipe. I was a little hesitant because I was so comfortable with the NFSC recipe but I am so glad I tried Penny's. I made the Valentine Cookies in my gallery if you want to take a look at how they turned out.

Melvira Posted 5 Mar 2007 , 6:14pm

Thank you for that info! I will definitely give them a try. Customers like the flour pot recipe, but if I can make them better, up to my personal standards, I'd love that!! My mother and I are very finicky, and we are brutally honest with each other... we both agreed they were a bit dry and floury tasting. *Crossing fingers* Come on Penny... don't let me down!! icon_wink.gif

crolfes83 Posted 5 Mar 2007 , 10:32pm

I think almond extract makes a huge difference with NFSC recipe. I tried vanilla the other day and the cookies tasted very bland to me.
Someone,(sorry can't remember who) uses creme bouquet flavoring in her cookie and RI
http://www.intotheoven.com/product_info.php?products_id=891
I haven't tried it yet, but it sounds good.

I'm definitely giving Penny's recipe a try. Can't hurt to try them all!!!

rothells Posted 7 Nov 2013 , 8:30pm

I can't get the link for Pennys recipe to work, would someone please post the recipe, or PM  it to me? I would love to give it a try!

LoveonCloudCupcake Posted 7 Nov 2013 , 11:24pm

Ahttp://cakecentral.com/a/no-fail-sugar-cookies

i use 1/2 Vanilla flavoring and 1/2 Almond flavoring. When I tried the recipe out the dough crumbled and wouldn't come together. I usually only make 1/2 a recipe and I use 1 JUMBO egg. I found the jumbo eggs make a big difference.

Debbie45628 Posted 25 Nov 2013 , 5:35am

Can't seem to find Pennys recipe...can someone direct me or post the recipe...Thanks

auzzi Posted 25 Nov 2013 , 9:54pm

Penny’s Cookies from  Penny’s Pastries, Austin
[from Texas Monthly - 6 July 2008] 

 

BUTTER COOKIE DOUGH
1 cup salted butter
1 cup salted butter
1 cup granulated sugar
1 large egg
2 tablespoons whipping cream
2 tablespoons vanilla extract
1 teaspoon almond extract
3 cups unbleached flour
1 1/2 teaspoons baking powder
Preheat oven to 325 degrees. In a mixer combine butter and sugar. Add egg, cream, vanilla, and almond extract all at once and thoroughly blend. In a separate bowl stir together flour and baking powder. Add the dry ingredients to the wet ones and blend. Roll out to a thickness of about 1/4 inch and cut with a cookie cutter. Bake on a greased cookie sheet 8 to 12 minutes and cool on a rack. Makes about 3 dozen cookies. (Dough does not need to be chilled before using.)

 

BASIC GLAZE
1 tablespoon light corn syrup, such as Karo
1/4 teaspoon almond, orange, or lemon extract
3 cups powdered sugar
Using a mixer, dissolve syrup and extract in 1/4 cup warm water. Add sugar and beat on low speed until smooth.

 

ROYAL FROSTING
3 large to extra-large egg whites
3 1/2 cups sifted powdered sugar
1/4 teaspoon cream of tartar (optional)
commercial paste colors (available at hobby shops or cake-decorating supply stores)
decorative stencils (available at hobby shops)
Using a mixer, beat first 3 ingredients on low speed until mixture thickens. Then beat on high until it forms stiff peaks and the shine dulls to a sheen, 7 to 10 minutes. Tint to desired color(s), using about 1/4 to 1/2 teaspoon per half cup of frosting. Royal frosting crusts over quickly, so cover bowl or pastry bag with a damp cloth when not actively working.)
To decorate using a stencil, put about 1/4 teaspoon of royal frosting on tip of a small cake spatula, ideally an offset spatula (with the blade bent so it is lower than the handle, like a trowel). Hold stencil in place on a cooled, dry cookie. In a single stroke, swipe a thin layer of frosting across it and carefully lift stencil. Dries in an hour, longer if weather is humid.

johnson6ofus Posted 26 Nov 2013 , 5:45am

Butter Cookie Dough

1 cup salted butter

1 cup granulated sugar

1 large egg

2 tablespoons whipping cream

2 tablespoons vanilla extract

1 teaspoon almond extract

3 cups unbleached flour

1 1/2 teaspoons baking powder

 

Preheat oven to 325 degrees. In a mixer combine butter and sugar. Add egg, cream, vanilla, and almond extract all at once and thoroughly blend. In a separate bowl stir together flour and baking powder. Add the dry ingredients to the wet ones and blend. Roll out to a thickness of about 1/4 inch and cut with a cookie cutter. Bake on a greased cookie sheet 8 to 12 minutes and cool on a rack. Makes about 3 dozen cookies. (Dough does not need to be chilled before using.)

 

 

This is the recipe I got from Texas Monthly (penny's)

auzzi Posted 26 Nov 2013 , 8:01pm

CORRECTION: only one cup of butter

 

Quote:

BUTTER COOKIE DOUGH
1 cup salted butter
1 cup granulated sugar
1 large egg
2 tablespoons whipping cream
2 tablespoons vanilla extract
1 teaspoon almond extract
3 cups unbleached flour
1 1/2 teaspoons baking powder
peeterjozaf Posted 4 Dec 2013 , 7:00am

I will try next time thanks for suggestion.

MBalaska Posted 4 Dec 2013 , 7:33am

Quote:

Originally Posted by auzzi 
 

BUTTER COOKIE DOUGH
1 cup salted butter
1 cup granulated sugar
1 large egg
2 tablespoons whipping cream
2 tablespoons vanilla extract
1 teaspoon almond extract
3 cups unbleached flour
1 1/2 teaspoons baking powder

auzzi:  this is a really great cookie recipe. The flavor is perfection.

Annabakescakes Posted 4 Dec 2013 , 9:46am

AI ill have to make these and have dh try them.

johnson6ofus Posted 4 Dec 2013 , 2:05pm

Tried them here- blind taste test style.

 

These are much more "shortbread" style, than "cookie" was the consensus. 

liz at sugar Posted 4 Dec 2013 , 3:35pm

Quote:

Originally Posted by johnson6ofus 
 

Tried them here- blind taste test style.

 

These are much more "shortbread" style, than "cookie" was the consensus. 

 

With only 1 egg, I was thinking that would be the outcome as well.

 

Liz

MadMillie Posted 4 Dec 2013 , 4:51pm

I use http://cakecentral.com/a/khalsteads-modified-nfsc.  The only drawback for some bakers would be it uses a box of pudding.  

cassierasco Posted 11 Dec 2013 , 12:36am

AThat took me to the Texas monthly site. I couldn't find the recipe.

felin Posted 15 Dec 2013 , 7:54pm

Hi all,

 

So was Penny's Cookie recipe typed out correctly?

 

Is it actually 2 "Tablespoons" of Vanilla?? or...was it supposed to have said 2 "teaspoons"???

 

Gettin ready to make these right now so if someone can answer quickly, would be awesome!

 

Thanks so much!!

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