JRAE33 Posted 14 May 2007 , 2:02pm
post #1 of

Since I'm having such a hard time with NFSC lately, I've decided to give Penny's cookies a try. Two questions: 1) what is whipping cream? Do I find it in the dairy section? 2) Has anyone made omitting the almond extract? Just add more vanilla if I omit the almond? I have three kids with nut allergies so avoid all things like that...better safe than sorry! TIA. Jodie

31 replies
mitsel8 Posted 14 May 2007 , 2:42pm
post #2 of

Hi
I make Penny's recipe all the time. I never have whipping cream ( I think it's the same as heavy cream) instead I use half and half or milk. It works fine.
I also don't use almond extract, I just use vanilla - tastes great.
Sometimes I substitute 1/8 cup of the sugar for 1/8 cup of powdered coffee creamer. I really like the flavor toffee nut, made by coffeemate.
Give it a try, you'll love it!

Leslie

Chrisi Posted 14 May 2007 , 2:55pm
post #3 of

Whipping cream is very close to heavy cream. Whipping cream I'm told has already been sweetened.

doescakestoo Posted 14 May 2007 , 3:02pm
post #4 of

Heavy cream is what I use for whipping cream all the time. Glad to know that the creamers are getting used for a lot of different recipes.

mitsel8 Posted 14 May 2007 , 3:02pm
post #5 of

I just noticed, I have in my fridge heavy whipping cream. I was curious and looked at the ingredients, no sugar. Is there a difference between heavy whipping cream and whipping cream and heavy cream?
Just curious.

gateaux Posted 14 May 2007 , 3:05pm
post #6 of

Here are a few web sites with info on cream:

http://www.landolakes.com/products/SubCategoryIndex.cfm?SubCategoryID=67

http://en.wikipedia.org/wiki/Cream

http://www.bellaonline.com/articles/art12645.asp

http://whatscookingamerica.net/Sauces_Condiments/CreamDefinitions.htm

Now I come from Quebec originally where there are diffent creams available.
http://www.natrel.ca/english/ourbrands/ultracreme.html

Hope you can get good info from these sources.

Good Luck

imartsy Posted 14 May 2007 , 3:06pm
post #7 of

So are Penny's cookies butter cookies or sugar cookies? I had someone ask me to make sugar cookies but I've heard Penny's recipe is easier to work with - and since I haven't really made sugar cookies before...well at least not successfully - unless it was pre-made dough!

But I don't want to make Penny's recipe if it's really a butter cookie b/c they asked for sugar...... so which is it?

mitsel8 Posted 14 May 2007 , 3:16pm
post #8 of

imartsy-
good question.
If you look at the recipes, No Fail Sugar Cookies and Penny's, they use pretty much the same ingredients. One is listed as a sugar cookie (NFSC) and the other is listed as a butter cookie. So I don't know the difference between "butter cookies" and "sugar cookies."

imartsy Posted 14 May 2007 , 4:35pm
post #9 of

so are they the same thing then?

JRAE33 Posted 14 May 2007 , 9:30pm

Thanks for the answers! I'm going to try Penny's next. I have too many upcoming projects to keep having my NFSC continue to fail!

Leslie-thanks for the substition ideas. I want to try the coffee creamer...think I will do that this week when I give Penny's a try.

Thanks. Jodie

imartsy Posted 15 May 2007 , 1:07am

So still have the question - do you think I can use Penny's cookies as sugar cookies? I don't want people expecting one thing and biting into another... even if it's a good cookie - if they ordered one thing and got another, they might not be happy.....

miriel Posted 15 May 2007 , 1:52am

It tastes like a sugar cookie to me.

imartsy Posted 15 May 2007 , 1:56am

THANK YOU!

imartsy Posted 15 May 2007 , 2:16am

one more question - do you sift the unbleached flour? and is unbleached flour the same as self-rising? I only saw one kind of flour at my local store that was "unbleached" and it was self-rising.

mom2c-m Posted 15 May 2007 , 6:23pm

I just used all purpose flour and didn't sift. They were fine.

imartsy Posted 15 May 2007 , 6:32pm

cool! I have that on hand!

bobwonderbuns Posted 16 May 2007 , 5:25pm

I'm just thinking out loud here -- can the liquid flavored coffee creamers be substituted for cream in these cookie recipes? Has anyone tried this?

cookiesup Posted 19 May 2007 , 1:37am

I must say the nfsc failed me too, and I just love penny's recipe! No spreading and great taste! icon_smile.gifthumbs_up.gif

imartsy Posted 20 May 2007 , 5:15pm

Okay so I just made some of the dough - now I want to either freeze the dough, or roll & cut it out and then freeze that - I don't think I have enough cookie trays to do that for all of the cookies I need to make.... but how WOULD I do it? And then do you just take them from the freezer and bake? Same temperature & time?

AND if I don't cut them out and I just freeze the dough all in one big lump, then what do I need to do when I'm ready to bake? Does it need to defrost for a period of time? Or if I'm baking in a few days, should I just put it in the fridge???

imartsy Posted 20 May 2007 , 5:44pm

hmmm where are the cookie decorators today?

pieceofcake1 Posted 20 May 2007 , 8:46pm

I tries Pennys for the first time. Just took a batch out of the oven.

I used a bit of creamer instead of whipping cream
Rolled dough between waxed paper witha tiny sprinkle of flour for easier lifting.
I was able to reroll bits of dough with no crumbling
I set the timer for 10 min. but they needed 2 more min.
Lovely golden on bottom. Dough did not spread when baking.
Cookies taste amazing. Not dry at all.This is my first attempt at a cookie bouquet. I am doing it in stages. I didn't bother with the stick until I knew I liked the recipe. Icing tomorrow.It is fun so far!!

FromScratch Posted 21 May 2007 , 1:08am

The difference between heavy cream and whipping cream is the fat content.. heavy cream has more fat in it than whipping cream.

Penny's recipe is all I use for sugar cookies.. it rocks!

cookiesup Posted 21 May 2007 , 1:20am

I couldn't agree more! Who ever Penny is, I'd like to thank her! icon_rolleyes.gif

bobwonderbuns Posted 23 May 2007 , 9:45am

Dumb question -- where can I find Penny's recipe?

SueW Posted 23 May 2007 , 12:12pm

There are no dumb questions bobwonderbuns thumbs_up.gif I hope this link works icon_confused.gif


http://www.texasmonthly.com/mag/issues/2000-12-01/statefare.php

bobwonderbuns Posted 23 May 2007 , 2:35pm

Thanks! icon_lol.gif

imartsy Posted 25 May 2007 , 12:48am

So I froze Penny's dough - and I took it out a couple of hours ago.... how much time does it take to get to a stage where I can roll it???

imartsy Posted 13 Jun 2007 , 2:07am

So can you use 2% milk or fat free creamer in place of the cream?

mom2c-m Posted 13 Jun 2007 , 4:13am
Quote:
Originally Posted by imartsy

So can you use 2% milk or fat free creamer in place of the cream?




I don't know about the creamer, but I always use 2% milk.

lilsis Posted 13 Jun 2007 , 4:34am

I just used the creamer in Penny's recipe this past weekend....the dough seemed alot softer than it usually does and seemed to spread just a bit. I think I'm sticking with Penny's recipe "AS IS" from now on...it really rocks!!

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