Anyone Use The Penny's (From Texas Monthly) Cookie Recipe?

Baking By Phyllis52 Updated 23 May 2011 , 2:11am by messy1

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Phyllis52 Posted 27 Oct 2009 , 3:53pm
post #1 of 24

I usually use the NFSC, but came across Penny's recipe. I'm just wondering if anyone has used it and if it's better than NFSC.

Thanks.

23 replies
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lilthorner Posted 27 Oct 2009 , 3:59pm
post #2 of 24

I think many people have used Penny's and liked it over the NFSC.. search penny's. you should get alot of results

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Phyllis52 Posted 27 Oct 2009 , 4:48pm
post #3 of 24

Yes, thank you - I did look it up and it doesn't have to be chilled. I think I may give it a try.

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Deb_ Posted 27 Oct 2009 , 10:29pm
post #4 of 24

I use Penny's exclusively and love it.....I do chill the dough however even though the recipe says you don't need to I find it easier to work with.

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manahigh Posted 28 Oct 2009 , 12:19am
post #5 of 24

Could someone please give the recipe for Penneys cookies? Or tell me how to get the search function to work. I am having trouble searching for them. I just can't seem to get it to work. Thanks so much.

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cutthecake Posted 28 Oct 2009 , 12:30am
post #6 of 24
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FromScratch Posted 28 Oct 2009 , 12:56am
post #7 of 24

I do too and I love it. I have made them both side by side using the same exact amounts of flavoring and everyone who tried them prefered Penny's over the NFSC's. They are wonderful. I cut them out and chill them before I bake. I started doing this when I cut out a bunch and had to wait for the oven space. It works great and they hardly spread at all. My go to sugar cookie recipe! icon_biggrin.gif

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cylstrial Posted 28 Oct 2009 , 1:12am
post #8 of 24

It sounds like I'll have to try it! My husband is wanting a different cookie recipe. He doesn't like NFSC - although everyone else loves them!

Thanks!

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Naty Posted 28 Oct 2009 , 1:26am
post #9 of 24

I use Penny's with the sour cream and love them. I have a pic posted under my photos.

Naty

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cylstrial Posted 28 Oct 2009 , 1:32am
post #10 of 24

Your cookies turned out cute Naty!

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manahigh Posted 28 Oct 2009 , 2:15am
post #11 of 24

Thanks so much for the recipe. Does anyone know if its necessary to use unbleached flour or whipping cream. Can all-purpose flour work as well. Can milk be used in place of the cream?

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FromScratch Posted 28 Oct 2009 , 3:03am
post #12 of 24

You could used bleached flour if you want. I find that bleached flour gives a slightly different flavor, but it works the same. I would think if it's whole milk it'll be fine.

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Phyllis52 Posted 28 Oct 2009 , 9:49am
post #13 of 24

I tried the Penny's recipe and you guys were right, they are sooo much better. I didn't have unbleached flour, so next time I'll use that.

Thanks for your responses. thumbs_up.gif

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Phyllis52 Posted 28 Oct 2009 , 9:50am
post #14 of 24

Naty -

Quick question - you added sour cream? How much? I didn't see that in the recipe......

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bonniebakes Posted 28 Oct 2009 , 7:12pm
post #15 of 24

I've tried both Penny's recipe and the NFSC recipe... did a blind taste test with over 12 people, iced and plain. Some preferred the NF, some Pennys. There wasn't a clear consensus, and almost half of the testers couldn't' tell the difference (especially with icing).

I go with the NF as my standard recipe, because it is so easy to work with and because it cuts out the expense of some of the ingredients (like the cream).

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Naty Posted 28 Oct 2009 , 7:35pm
post #16 of 24
Quote:
Originally Posted by cylstrial

Your cookies turned out cute Naty!




Thank you!

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Naty Posted 28 Oct 2009 , 7:37pm
post #17 of 24
Quote:
Originally Posted by Phyllis52

Naty -

Quick question - you added sour cream? How much? I didn't see that in the recipe......




I substitute the sour cream for the whipping cream.

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sweetflowers Posted 28 Oct 2009 , 7:54pm
post #18 of 24

I've made both, but prefer the Penny's. I use whole milk since I never have whipping cream on hand and my normal all-purpose flour. They come out great, but I do chill while I wait for the oven too, to reduce any spreading.

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SueW Posted 29 Oct 2009 , 2:26am
post #19 of 24

I have tried both and I must say I think Penny's taste better BUT the NFSC makes more cookies per recipe for me so I end up using the NFSC recipe more icon_rolleyes.gif

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FromScratch Posted 29 Oct 2009 , 9:18pm
post #20 of 24

Just double Penny's recipe.. icon_wink.gif

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Phyllis52 Posted 13 May 2011 , 3:21pm
post #21 of 24

Anyone know if I can make Penny's recipe into a chocolate cookie? I'm thinking to sub. 1 cup cocoa for flour and add some extra sugar? Am I close?

Thanks.

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messy1 Posted 14 May 2011 , 12:59pm
post #22 of 24

I am always looking for a new sugar cookie recipe. Right now I am using Karen's basic rolled cookie and my family likes it. Does Penny's cookies have much spread or rise? I find recipes that include baking powder usually raise and round on top which make decorating with a glace difficult because it runs off so badly. Anyone know? Thanks.

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Mattie1 Posted 14 May 2011 , 1:37pm
post #23 of 24

I love this recipe. Sometimes I substitute coffee creamer for the whipping cream.

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messy1 Posted 23 May 2011 , 2:11am
post #24 of 24

Just got done making cookies using Karen's cookie dough and this Penny's recipe. I did not use the unbleached flour that it calls for (expensive and not sure I would make this again)...but I think the Penny's cookie recipe is a drier cookie than Karen's. Maybe I cooked them longer than I should have but I think right now I am sticking with Karen's.

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