Nfsc....

Baking By brannendeville Updated 14 Apr 2009 , 11:21pm by bonniebakes

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brannendeville Posted 14 Apr 2009 , 3:19pm
post #1 of 6

OK I made NFSC this weekend, I absolutely LOVED the easy of making them and the no spread factor, but they were bland and not so great on the pallet.

Does any one have a good sugar cookie recipe that will not spread but still tastes good?

5 replies
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bonniebakes Posted 14 Apr 2009 , 5:52pm
post #2 of 6

I think that it's a matter of taste... I love the consistency of the NFSC too, but I can see why a lot of people think it is bland. I think it is sort of a good thing, though, since cookies with royal icing are very, very sweet ( too sweet for me, at least). So it's nice to have a cookie "base" without a lot of sweetness.

I do add some extra vanilla extract and, as long as there are no allergy issues, I add some almond extract too. That might be something that you want to try, since it gives it some extra flavor.

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brannendeville Posted 14 Apr 2009 , 6:25pm
post #3 of 6

I will try that next time around.

What is the normal thickness you would roll them out to?

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sarah0418 Posted 14 Apr 2009 , 7:23pm
post #4 of 6

I too, agree that the "blandness" of the cookie goes well with the overly sweet royal icing. I roll mine on the thicker side. I don't really know what measurement, sorry. I find that if they are rolled thicker, they stay a little softer when baked and I prefer the taste when softer rather than too crunchy. Almost like a shortbread cookie.

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cupcakemkr Posted 14 Apr 2009 , 7:31pm
post #5 of 6

I made some this weekend and added a touch of lemon extract just give it a subtle lemony taste. My kids loved it.

Not sure how thisk they should be but the recipe says it makes almost 5 dozen, I only needed 24 so I halved the recipe thinking I'd get a couple extra, nope, I squeezed 24 out of the batter.

overall a great, easy recipe

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bonniebakes Posted 14 Apr 2009 , 11:21pm
post #6 of 6

typically I make mine about 1/4 inch thick. But, I have done them thinner or thicker (depending on the result I wanted to get) and they worked fine at every thickness I've tried. I just adjust the cooking time and keep a close eye on them.

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