I just made some cookies for my SL on Sunday for her meeting on Wednesday. When I asked her how they turned out she said they raved about them but the cookies were a little hard. She said the frosting was perfect. Second time I used the No-fail recipe. First time my husband and kids ate them so fast I didn't get a chance to let them sit to see what the long term would be. Will the cookie get harder? did I bake them too long?(they weren't burnt or had brown edges) maybe something I used too much of in the recipe?
I love Antonia's recipe. Husband said they tasted like animal crackers. Couldn't tell if those would turn out hard. Once again they were eaten before testing.
Cake-princess, hubbies favorite word "Duct tape". He told me the duct tape would work only if he was broke and needed fixing. I keep looking for the sale slip so I can return him because he is broke.
The no-fail cookies are a little hard but they taste SOOOOOO good.
My NFSC are really soft. I took them out as soon as they started to turn brown around the edges. Totally cooked through and still soft. I did make them thicker than 1/4" as I'm not a fan of thin, crunchy cookies. Maybe that helped.
That's what had me stumped. Mine were approx. 1/4 inch thick. maybe I baked them a little too long. I had them in the oven for appox 325 for about 10 min? then edges never turned brown.
They are wonderful tasting though.
I only bake large cookies (over 4 in) at 325, all others are at 350 for about 8 minutes.
I have a touch test that they MUST pass before coming out....
Using your pointer touch the cookies (very lightly). You should feel a slight crunch, then their done. If you don't feel that crunch, their not done. This is what I do. And if you apply too much pressure, it's ok, you decorate them anyways. Mine always come out very moist and soft. I got many comments at Easter about how soft they were. They were expecting the hard sugar cookies, I hate those. lol.
I hope this helps,
the no-fails are a little crunchier than most recipes, but they are very yummy - also if you take them out just when the edges start to turn brown and leave them on the sheets, the heat still on the sheets will cook them a bit more - then just remove and frost as normal. hth
Hhhmm........maybe try a different baking sheet. I use a dark sheet and I've read on here that that can make a difference. I think I baked mine at 350 for almost twice as long as the recipe callecd for. I kept checking them every minute because I got so nervous about burning them!! Every oven is different, so just trial and error! Just think...you will have tons of cookies to munch on!
Sorry it took a while to say thanks for your help. I will be baking more tomorrow so I will try it again. They are definetly yummy....that's why they don't last too long around my house. I guess I was expecting them to be softer like the ones from the store. Thank heaven their not or the stick wouldn't say in.
you will have tons of cookies to munch on
hehe Michelle that is what is so great about the cookies. The mistakes are mine.
I made some on wednesday, frosting them with Antonia's icing Thursday and gave them away today. I tried one and they were a little crunchy on the outside and soft on the inside. I baked them at 325 for about 10mins. They were just a tiny bit brown on the edges when I took them out. I think the frosting softened them a bit...They were delicious!!
good, I thought it was just mine. I love the recipe it was so easy to work with and they came out looking great. SL asked me today if I could make some more for her so I guess they were good enough for a second round.