Nfsc ?

Baking By DEE328 Updated 21 Oct 2008 , 7:13pm by toleshed

DEE328 Posted 16 Oct 2008 , 4:34pm
post #1 of 5

SORRY FIRST I ALWAYS TYPE IN CAPS NO OFFENCE TO ANYONE OK icon_lol.gif MADE MY FIRST BATCH OF NFSC DOUGH WAS FINE EVERYTHING WAS OK .....BUT I HAVE ONE THING AND MAYBE IT WAS JUST ME . THEY SEEN TO BE VERY VERY LIGHT AND THEY BREAK VERY EASY . IS IT THAT IM NOT BAKING THEM LONG ENOUGH ? ANY COMMENTS OR SUGGESTIONS .THANKS IN ADVANCE DEE icon_lol.gif

4 replies
shiney Posted 16 Oct 2008 , 4:40pm
post #2 of 5

are they thick enough? Are you letting them cool completely before picking them up?

DEE328 Posted 16 Oct 2008 , 4:45pm
post #3 of 5

YES AND YES ON BOTH I EVEN WENT AND BOUTH THE RUBBER BANDS FOR MY ROLLING PIN 1/4- 3/8 INCH

alvarezmom Posted 16 Oct 2008 , 7:37pm
post #4 of 5

Last night was my first time using the NFSC recipe. I had always used a diffrent one. Lately they were turning out all mushed up and looked like cottage cheese. I tried ther NFSC recipe and loved the way they turned out. Mine were light in color as well. I baked mine for 10 minutes and one of mine broke easily as well. I roll my dough to 3/4 in rods. They seemed a little thin.

toleshed Posted 21 Oct 2008 , 7:13pm
post #5 of 5

DEE328
Did you use real butter or margarine? Margarine will make my cookies like your description. So I use real butter.

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