Penny's Vs Nfsc

Baking By emmettsmom Updated 2 May 2009 , 12:18pm by Naty

emmettsmom Posted 11 Mar 2007 , 10:03pm
post #1 of 59

I have always used penny's for my sugar cookies, but think I would like to try NFSC, the recipes are very similar. What are your thoughts on one verses the other?

58 replies
tayesmama Posted 12 Mar 2007 , 12:38am
post #2 of 59

I've used both and I never really liked NFSC. The taste just wasn't there for me. When I switched to Penny's I immediately liked the taste (probably because more is added) and have never looked back.

emmettsmom Posted 12 Mar 2007 , 12:58am
post #3 of 59

thanks for your imput when looking at the ingredients it appears that penny's would be the tastier of the two, plus I like the fact that you don't need to refrigerate penny's. Thanks again and happy baking

tayesmama Posted 12 Mar 2007 , 1:07am
post #4 of 59

I forgot to mention that as well about the no refrigerating... LOVE it!

Happy baking to you as well! thumbs_up.gif

ps3884 Posted 12 Mar 2007 , 1:07am
post #5 of 59

I've never heard of penny's recipe. Is it posted here on CC? I'm even more curious, because my name is Penny. icon_lol.gificon_wink.gif

tayesmama Posted 12 Mar 2007 , 2:33am
post #6 of 59

It's not posted on CC but you can PM CC member Mac as she is the one who provided me and many others with the recipe thumbs_up.gif

I would provide it for you but I don't have it on me right now...

fragglerock1 Posted 12 Mar 2007 , 2:56am
post #7 of 59

I have tried both and I like the NFSC made with almond extract better then Penny's, but I like Penny's better the the NFSC made with vanilla extract.

I only use the NFSC recipe made with almond extract now.

polliwawg Posted 12 Mar 2007 , 3:09am
post #8 of 59

I prefer penny's...I just made my fisrt bouquet this weekend....turned out pretty nice!..I never made one with the NFSC, I didn't care for them.
here is penny's recipe:

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
11/2 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.

Pearl70 Posted 12 Mar 2007 , 3:32am
post #9 of 59

ok I tried something new with nfsc tonight. I was wanting to freeze some dough to prepare me for the weeks ahead. Well I went to make Penny's because I along with others loved it. I never cared about the taste of nfsc. I did not have the whipping cream, so I went with nfsc (my version)> I used half butter flavor half almond flavor and added cinnamon. I have not baked any yet but the dough has a great taste. Changed the taste completely. My son and I love to try the raw dough and he said mommy this is better than any other you have made.

Mac Posted 12 Mar 2007 , 3:37am
post #10 of 59


It looks like you cut Penney McConnell's recipe in half. If that is the case, the baking powder should be 1/2 tablespoon. When I measured out 1 1/2 teaspoons, it wasn't a full 1/2 Tablespoon. Just my thoughts.

Not to be a stickler for recipe etiquette (sp?), but the reason I have never posted the recipe on CC is because I had only asked Penney if I could share the recipe (which she gladly gave her consent) but did not ask her if I could publicly post it. Just another thought. Hope I don't come off as too b****y.

polliwawg Posted 12 Mar 2007 , 3:44am
post #11 of 59

Nope...didn't come off bad.....but the recipe is on the web if you google penny's cookie recipe....i guess i should have put the link but figured I would save some others a little time....Sorry icon_cry.gif

Mac Posted 12 Mar 2007 , 3:49am
post #12 of 59

My bad--polliwawg.

It's been awhile since I've been to her website. After talking with her at convention last year, I don't even remember if she mentioned it was on her website.

Good thing it is, tho. I have been closely guarding my copy of the recipe. I have it downloaded on several CD's just in case I couldn't find it.
LOL...I told my DH if there was ever a fire in my house, grab the dogs and my recipe book.

polliwawg Posted 12 Mar 2007 , 3:52am
post #13 of 59

I understand...there are a few that I guard recipes mainly, alot of people have asked and I just joke that I could give it to them but then I would have to kill them....then they usually don't mention it again.

AnythingSugar Posted 12 Mar 2007 , 3:57am
post #14 of 59

Here is the web site
It also has a royal icing recipe.

I haven't tried this recipe but I use the NFSC. They get rave reviews when I add vanilla, almond and few drops of creme bouquet. It makes a world of difference.

ps3884 Posted 12 Mar 2007 , 12:44pm
post #15 of 59

Thanks for sharing the recipe and the link. I can't wait to give these a try.

Pearl70, your recipe sounds delicious with the cinnamon! So, I guess I have two cookie recipes to try. icon_biggrin.gif

Pearl70 Posted 12 Mar 2007 , 12:52pm
post #16 of 59

so far all my customers seem to refer to the cookies that have cinnamon. They think it is like a snickerdoodle. As for me and my boys we will stick to adding it to our cookies. I am new to cookie making also but my advise to you is experiment with the flavors you add,try others rather than staying with vanilla.Makes a huge difference in the taste...hth, Pearl70

deerickert Posted 12 Mar 2007 , 6:05pm
post #17 of 59

Okay - I am new, made a disaster of my first bouquet, but I am going to keep trying. Can you explain the difference between the basic glaze and RI. Thanks

emmettsmom Posted 13 Mar 2007 , 3:36am
post #18 of 59

pearl I would be interested in your "snickerdoodle" cookie recipe. Is it a cut out cookie?

Pearl70 Posted 13 Mar 2007 , 6:56pm
post #19 of 59

use the nfsc recipe and substitute the vanilla with Almond ( i use half almond and half butter flavor) and add at least 1 teaspoon ground cinnamon. Do a taste test with the raw dough, you may need to add a little extra almond.

Enjoy, Let me know if you like it.

Daniellemhv Posted 13 Mar 2007 , 10:55pm
post #20 of 59

i think i'm gonna have to try this

littlelovebugs Posted 14 Mar 2007 , 5:44pm
post #21 of 59

Well I just tried penny's recipe this morning, and I will never go back to nfsc. Penny's dough is SO much easier to work with! And in my opinion, taste a lot better too!

Kelrak Posted 17 Mar 2007 , 6:00pm
post #22 of 59

I tinted the Penny's dough green for St. Pat's cookies and it has a terrible aftertaste. I thought only the red and black food coloring caused a bad flavor.

manatee19 Posted 19 Mar 2007 , 4:22am
post #23 of 59

Kelrak- What kind of coloring did you use? Food coloring or Americolor?

PennySue Posted 19 Mar 2007 , 4:48am
post #24 of 59

Forgive my jumping in on this, but I saw my name and wondered what you all were talking about. Anyway, what does nfsc stand for?

Tolinda Posted 19 Mar 2007 , 4:48am
post #25 of 59

i made the nfsc's today and had a few problems but i'm not sure if it's only me. i spilt the recipe exactly into half but in the end my dough still wouldn't come together. it was way too dry so i had to add a little bit of milk. and also when i baked them, they rised and i had to flatten them with a spatula. am i doing something wrong or does this happen to others too? i'm going to try penny's to see if i like it better.

Kelrak Posted 19 Mar 2007 , 4:54am
post #26 of 59
Originally Posted by manatee19

Kelrak- What kind of coloring did you use? Food coloring or ?

It was a paste color similar to Wilton's, but the jar said "Magic Line". I got it from my grandparents who used to own a hobby store that sold cake supplies. I think it must be pretty old, so I threw it out. On the bottle it said "Manufactured for Parrish Cake Supplies" or something like that. They traveled to Los Angeles for most of their stock.

Does Americolor NOT have any aftertaste? I have a few bottles and really like the colors.

PenneySue, it stands for No Fail Sugar Cookies. The recipe is in the recipe section. I liked both sugar cookies recipes.

Naty Posted 19 Mar 2007 , 4:25pm
post #27 of 59

For those that have use Penny's recipe, does it freeze well after its baked? and does it spread much during baking? I would like to cover with MMF or rolled BC after they are defrosted.


tayesmama Posted 19 Mar 2007 , 4:31pm
post #28 of 59

Sorry, Naty, can't answer about the freezing as I've never freezed them. But Penny's hardly spreads, if at all, while baking. AND you don't have to chill the dough either! thumbs_up.gifthumbs_up.gif

bonniebakes Posted 19 Mar 2007 , 4:46pm
post #29 of 59

I've never tried Penny's recipe, but have heard great thing about it. I do like the NFSC, but want to try Penny's for variety. But it's also nice to ahve a tried adn true recipe that is non-dairy.

Penny's recipe has milk in the dough - do you know how that affects how long they last?

mkolmar Posted 19 Mar 2007 , 8:40pm
post #30 of 59

I've only made the NFSC and we all loved them, but ya'll have me wanting to whip up a batch of these now. They sound great!

Quote by @%username% on %date%