cuteums Posted 18 Feb 2009 , 9:51pm
post #1 of

I am looking for a sturdy sugar cookie that doesn't spread. I tried NFSC and I didn't like it. It definitely was sturdy and didn't spread, but it tasted disgusting. Very floury and not sweet at all. I am looking for a sweet tasty sugar cookie. Anyone have a recipe they could share? Thanks.

35 replies
shiney Posted 18 Feb 2009 , 10:11pm
post #2 of
Quote:
Originally Posted by cuteums

I am looking for a sturdy sugar cookie that doesn't spread. I tried NFSC and I didn't like it. It definitely was sturdy and didn't spread, but it tasted disgusting. Very floury and not sweet at all. I am looking for a sweet tasty sugar cookie. Anyone have a recipe they could share? Thanks.



I use a recipe very close to NFSC, but it uses crisco instead of butter. I like it because it's not so sweet. the RI or TG is so sweet, I think a not-so-sweet cookie is better. and I personally don't like a buttery-tasting cookie.
Also, lately I've been cutting back on the flour in my recipe, and using a silpat and parchment to roll out, so they don't stick, and I get such a soft yummy cookie thumbs_up.gif

DsLady614 Posted 18 Feb 2009 , 10:14pm
post #3 of

Do an online search for Peggy Porschen. I use her recipe. I think it's wonderful, particular for a decorated cookie, because the icings are SOOOO sweet! Hubby loves the cookies, even without the icing.

shiney Posted 18 Feb 2009 , 10:17pm
post #4 of

vstar, I spray color cookies and detail with RI for those that don't like a sweet-sweet cookie. I myself have trouble getting through one of my big cookies, and when I do, I regret it later, it's just toooooo sweet!

mixinvixen Posted 18 Feb 2009 , 10:32pm
post #5 of

i always resisted writing this same kind of thread, didn't wanna get stoned...but for two christmases now, i have made our cutout cookies..first with nfsc and this season with the recipe by someone called penny.(not peggy)...honestly, i thought they both tasted like flour, hated both of them, and was embarrased to give to friends, let alone try to sell them. i know this is a matter of taste/person, because i DO love the buttery tasting sugar cookies, but i have to feel confident about the products i put out there, and neither one of those give me the warm and fuzzies.

i will have to check out peggy's.

cuteums Posted 18 Feb 2009 , 11:43pm
post #6 of

Thanks for the info. I'll look for peggy's recipe. I didn't even think of the icing adding so much sweetness that you wouldn't want a sweet cookie underneath. I am just trying to figure out how to get a cookie that doesn't taste like a mouth full of flour. If anyone else has a recipe please share. Thanks!

cuteums Posted 18 Feb 2009 , 11:46pm
post #7 of

mixinvixen, you are right about being afraid of being stoned! I too was a little wary of asking but it had to be done. I don't know why everyone raves about these (nfsc) cookies? Are we doing something wrong?

cuteums Posted 18 Feb 2009 , 11:49pm
post #8 of

Here's the peggy porschen recipe from her website.

http://www.peggyporschen.com/press/MOSundayMarch2005/pdf/article.pdf (pg 6 of icon_cool.gif on the pdf

andpotts Posted 19 Feb 2009 , 1:14am
post #9 of
Quote:
Originally Posted by cuteums

mixinvixen, you are right about being afraid of being stoned! I too was a little wary of asking but it had to be done. I don't know why everyone raves about these (nfsc) cookies? Are we doing something wrong?




Ok so I know you asked for other recipes, but I had to throw in my 2 cents on NFSC. Mine come out so tasty everyone begs me to make them and they are good with or without frosting (I usually use glace) My secret is Creme Bouquet, I use it in place of the other extracts and they taste like they came right from the bakery.

No they are not rich and buttery, but that's not what I'm looking for in a cookie that will be decorated, but I also don't want tasteless cardboard and the creme bouquet has made all of the difference for my NFSC. That and I roll between parchment (on my doboard, love that thing!) so I never add any extra flour, which keeps them extra yummy.

They compliment any glace/frosting perfectly, but they are really good 'naked' as well. Only other thing is I use salted butter, otherwise I follow the recipe.

Hope you find something that works for you, just wanted to share what I do.

shiney Posted 19 Feb 2009 , 1:25am

Andpotts, I've seen Creme Bouquet mentioned before, can you please tell me, what does it taste like, or what could I equate it to, and then were do you get it?
Thanks

cuteums Posted 19 Feb 2009 , 4:38am

maybe I'll try the creme bouquet. I almost bought some last week. I did not have that experience with nfsc. Mine were nearly tasteless and floury. They had almost a chalky texture to them. I used almond extract. I seriously wouldn't serve them to people and I know I wouldn't have others raving about them. So creme bouquet and salted butter. Can't hurt to try it. Thanks. Oh and I rolled mine out without flour so I didn't add extra to it. Still waiting for more recipes. I can't believe that everyone on CC uses the NFSC recipe.

GayeG Posted 19 Feb 2009 , 6:10pm

I dont use the NFSC either - I HAVE tried it, several times, but I just dont care for it .. I mean the dough is BEAUTIFUL to work with, cookies come out clean and perfect after baked, but the flavor (and Ive tried changing the flavoring and some other ideas Ive read .. ie Jello - vanilla bean seeds yada yada - but I still just DONT like it - so I go back to what Ive always used - long b4 I found CC and NFSC - and thats a "whatever Im feeling like making today!" cookie icon_wink.gif I usually have 3-4 different doughs in the frrezer so I can just make a few of each kind for whatever bouquet Im working on ... and that works for me!

Good luck in your search for "whatever-works-for-you" cookie!!

cuteums Posted 19 Feb 2009 , 7:28pm

wow, no one wants to part with their sugar cookie recipes. I didn't realize how top secret they are. I don't have another recipe. My old recipe came from the supermarket in tube form. I guess I'll just have to experiment with the ones I found from the food network. I was hoping to avoid making 5 or 6 different recipes until I found a decent recipe.

GayeG Posted 19 Feb 2009 , 7:53pm

Sorry cuteums - I didnt realize you WANTED a recipe - Maybe I didnt read the posts good enuff!! I tend to speed read some days!!
Here's one of mine ... And if you DONT like it .. I have about 100 more I'll be glad to share with you - just PM me anytime thumbs_up.gif

~D-Liscious~Sugar~Cookies
1/2 c butter or margarine - softened
1/3 c sugar
1 lg egg
2c all purpose flor
1 tsp baking powder
1/4 tsp salt
1 c white choc chips melted

Cream butter & sugar untill light and fluffy. Reduce speed to medium and beat in egg. In another bowl combine dry ingredients . Add to butter mixture. Beat till just combined. Add in melted chocolate until throughly combined About 1 minute. Scoop to a disk and wrap with plastic wrap - chill about 15 mins - Roll as usual.

350 degrees 6-8 mins

HTH - Gaye

kandu001 Posted 20 Feb 2009 , 12:25am

GayG, that recipe sounds soo yummy with the white choc. in it! I'm going to give it a try too!! Thanks for sharing!

GayeG Posted 20 Feb 2009 , 12:53am

Kristin - It is yummy! Its probably one of my favs - although it was hard to figure out which one to post - I could think of so many that are yummy!! its kinda one of those things I like to "collect" - cookie recipes! Go figure icon_wink.gif

Try it - I think you'll like it! And LMK - I'd love to hear what you think!

cuteums Posted 20 Feb 2009 , 2:43am

GayeG thank you sooooo much. I'm new to all of this baking and I don't have many scratch recipes. That sounds very yummy.

DsLady614 Posted 20 Feb 2009 , 4:41am

Ummm... cuteums, I think several people offered guidance to finding recipes. No one is being secretive. I answered you the way I did because I was at work and didn't have the recipe in front of me. As I said, I use a spin on Peggy Porschen's recipe, which follows:

400 grams butter, softened
400 grams sugar (Peggy recommends castor or superfine sugar, but I use just regular sugar)
2 eggs, lightly beaten
800 grams flour
2 teaspoons vanilla extract
2 teaspoons almond extract

Cream butter, sugar and extract until well mixed and creamy. Do not overwork. Beat in egg until well combined. Add flour and mix on low speed until a dough forms. Wrap in saran wrap and chill for at least an hour prior to rolling out.

Bake at 350 for 8-12 minutes.

I decorate these cookies with a glace icing, such as that recommended by Toba Garrett. My recipe is:

1 pound powdered sugar
1/4 cup + 2 tablespoons milk
1/4 cup + 2 tablespoons corn syrup
2 teaspoons vanilla (preferrably clear)

Combine sugar and milk. Add corn syrup. Add flavor. Divide to color. Allow 12 hours to dry.

cocobean Posted 20 Feb 2009 , 5:35am

Not sure I've ever heard anyone discribe nfsc as floury with no taste at all. With all that butter, thats what I taste.

Anyway others have been talking about using creme bouquet. Here is a homemade recipe that I got from someone here (sorry I can't remember who to give credit to)

Homemade Creme Bouquet
1T. lemon juice (I use lemon extract)
1 t. vanilla
1 t. almond extract
1 t. butter extract

(smells fantastic)

I mix a lot of this up and use it in my bc recipe in place of any flavoring called for but I'm sure you could try it in the nfsc recipe. I LOVE the taste of it in the bc.

Here is a recipe that I often use for sugar cookies. These are best topped with bc and put in an airtight container overnight. The moisture from the bc makes the cookie very soft and good. These cookies are pretty good at keeping their shape.

Best Cutout Sugar Cookies

1/2 c. shortening (sometimes I use hi-ratio shortening)
1 c. granulated sugar
1 egg
Add:
1/2 c. milk
3 c. flour
1-11/2 t. salt
3 t. bk. powder
1 t. vanilla
Mix rest of ingredients alternating wet and dry. May refrigerate for one hour before using. Bake 8 minutes at 375 degrees. Do not over bake.

GayeG Posted 20 Feb 2009 , 1:46pm

cuteums - Your Welcome .. anytime! If you dont like that one - everyones taste/likes/dislikes are different .. and personally, I LOVE to try diff. recipes .. 5-6 is nothing to me icon_wink.gif Thats the ONLY way to find what you like!
PM me anytime and I'll send something else if you dont care for that .. Happy Baking!

JGMB Posted 20 Feb 2009 , 2:02pm

For 20+ years now, I've used only the Wilton Sugar Cookie recipe. My family and friends love them, and I could (and have!!!) eat them by the dozens.

It's an easy dough to mix up, and it rolls and cuts very nicely.

dreamn900 Posted 20 Feb 2009 , 2:13pm

And I thought I was the only one. NFSC is so bland to me. It actually tastes like a shortbread cookie to me icon_confused.gif

cocobean Posted 20 Feb 2009 , 3:39pm

Here is a pic of my Best Cutout Sugar Cookies.
LL

threematbros Posted 20 Feb 2009 , 3:44pm

cuteums - I am so glad you asked the question. I do not like the flavor of nfsc either, but love how easy the dough is to work with and how nice the cookies look. Can't wait to try these other recipes.

BTW - Happy Be-lated Birthday GayeG icon_lol.gif

GayeG Posted 20 Feb 2009 , 3:55pm
Quote:
Originally Posted by threematbros

cuteums - I am so glad you asked the question. I do not like the flavor of nfsc either, but love how easy the dough is to work with and how nice the cookies look. Can't wait to try these other recipes.

BTW - Happy Be-lated Birthday GayeG icon_lol.gif




threematbros - Awwww - thank you so much!! That was so kind icon_biggrin.gif
And Happy ALMOST Birthday 2 U!!

cocobean - all I can say is YUM-O! Pass the plate please!

Amy729 Posted 20 Feb 2009 , 4:00pm

GayeG,

Your ~D-Liscious~Sugar~Cookies recipe sounds delicious! Does the dough spread much while baking?

Thanks!
Amy

cashley Posted 20 Feb 2009 , 4:02pm

I use this recipe taste wonderful and have many requests for this one. I didn't like the NFSC either too floury and dry. I make this cookie without the sticks in them and love the way they turn out.

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1492/Recipe.cfm

GayeG Posted 20 Feb 2009 , 4:16pm
Quote:
Originally Posted by Amy729

GayeG,

Your ~D-Liscious~Sugar~Cookies recipe sounds delicious! Does the dough spread much while baking?

Thanks!
Amy




Hi Amy - Nope, it holds its shape pretty well .. only thing is, it makes a small amt of dough - so if your doing a large order - I suggest doubling it .. Hope you enjoy!

Susie53 Posted 20 Feb 2009 , 5:14pm

I like the one from www.allrecipes.com it's called The Best Rolled Sugar Cookies. I've only made it two times, but it has worked for me both times and it's really good. My family and friends love it.

sarah0418 Posted 20 Feb 2009 , 5:28pm

I am surprised to hear that so many people do not like the NFSC. I have made that for my last handful of cookies and EVERYONE raves and asks me for the recipe. I do top them with Antonia74 RI, which is very sweet. I, however, have eaten the plain cookies and I do like them. I guess everyone's tastes are different. Also, I roll mine out pretty thick and bake them on the lighter side. Those two things keeps them very soft and yummy!
I have also tried the recipe mentioned above from allrecipes.com and it is so good, when I made mine, I substituted PS for the regular sugar. They are very sweet on their own and might be too sweet topped with icing.

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