I have a sugar cookie recipe that i LOVE from allrecipes.com that uses:

5 Cups Flour
2 Cups Sugar
1 1/2 Cups Butter and
4 EGGS

I would like to try the NFSC and it only has 2 eggs

What affect does using 4 eggs versus 2 eggs have?

I want to be able to ship these to some folks. I love the recipe that I have been using for years but they are somewhat fragile and I am afraid they will not ship well. Do you think using the NFSC would ship better?

Perhaps if you rolled your favorite cookie recipe a bit thicker, the baked cookies wouldn't be so fragile.

Antonia recommends rolling the NFSC dough out to 1/3" for decorated cookies.

Here's a how-to on decorated NFSC:

http://cakecentral.com/articles/112

How to Ship & Wrap Cookie Bouquets:

http://cakecentral.com/articles/127/how-to-package-ship-cookie-bouquets

The science of cookies:

http://cakecentral.com/cake-decorating-ftopicp-5858370.html#5858370

HTH

Thank you JanH, that is great information.

I will use it with great consideration. I am still curious what roll 2 or 4 eggs play in a batter of sugar dough.

Thanks.

How much flour and other ingredients does the 2-egg recipe use? Are the ingredients the same as in the 4-egg recipe???

Boy that's some good information -- thanks Jan!

You're most welcome, BWB.

That post-gazatte link is not working for me. Is anyone else having that same problem?

Thank you very much for your help everyone. I am soooooo addicted to this website!!