sweeteecakes Posted 2 Mar 2010 , 4:37am
post #1 of

All I can say is WOW! I used this recipe for a birthday party this weekend and it received rave reviews!! They were lemon flavored edible image cookies. They were so good that family members were fighting over the cookies! Thanks Tina for sharing your recipe!

Tammie

111 replies
Redsoxbaker Posted 2 Mar 2010 , 3:08pm
post #2 of

Congratulations Tammie! I am definitely going to try this recipe next time too! What is lemon flavored edible images ? icon_confused.gif

sweeteecakes Posted 2 Mar 2010 , 4:16pm
post #3 of

Oh I'm sorry, I wasnt very clear. I made lemon flavored cookies and applied an edible image on the cookie for the birthday girl.

Yes, try asap!

AngelaM Posted 2 Mar 2010 , 4:51pm
post #4 of

Hey Tammie I've been considering trying this one but I've been happy with the original NFSC so I haven't bothered changing yet. Have you tried both to be able to tell me if it's better than the original?

sweeteecakes Posted 2 Mar 2010 , 7:00pm
post #5 of

hey angela, yes i have tried both. i have used the original nfsc for years and clients either love it as is or like it. but when i introduced the modified version, they really flipped for it. as i stated, they were fighting over the last few cookies.

AngelaM Posted 2 Mar 2010 , 7:43pm
post #6 of

Guess I'll have to give it a try then!

Redsoxbaker Posted 2 Mar 2010 , 9:23pm
post #7 of

Sorry Tammie, I'm kind of new at this. You were very clear, I just read it the wrong way. Haha. Did you omit the vanilla and use lemon in place of it? Did you use lemon extract for the flavoring? Lemon is my favorite cookie flavor so I'll have to try it. I usually put in a whole bottle of extract when I make a large batch of cookies even if it says a couple of teaspoons. I like a strong flavor in my cookies. icon_biggrin.gif

KHalstead Posted 2 Mar 2010 , 9:30pm
post #8 of

Glad to hear it worked out for you!

Angela, the main differences between the two are that the modified version gives you more of a chewy softer cookie, vs. the regular NFSC which are crunchier and flakier in texture. They're both sturdy and hold up well for decorating and in cookie bouquets....but the modified are also sweeter than the reg. NFSC. Just a preference in taste and texture...they're both good!

Redsoxbaker, you can use lemon pudding mix, or even lemon jello mix if you want a really strong lemony flavor (you will get a bright yellow color on your dough though) to the modified version

HTH

cookie_me Posted 3 Mar 2010 , 12:28am
post #9 of

So what is the mod recipe ?

AngelaM Posted 3 Mar 2010 , 12:36am
Quote:
Originally Posted by cookie_me

So what is the mod recipe ?





http://cakecentral.com/recipes/15218/khalsteads-modified-nfsc

cookie_me Posted 3 Mar 2010 , 1:54am

Thanks for the link will try it out this weekend

alvarezmom Posted 4 Mar 2010 , 5:27pm

Wish I would have seen this last night. I just made a batch of the reg. NFSC. Adding pudding always makes my cakes moist. I just found a recipe for Chocolate Chip Cookies that requires pudding. I cant wait to try them out.

cakegrandma Posted 8 Mar 2010 , 2:42am

I made the modified NFSC for a extra treat for my daughters wedding and made them look her wedding dress. This recipe is fantastic thumbs_up.gifthumbs_up.gif . I think if you try this you will love it, Alice's Icing went on them beautifully and they tasted wonderful.
evelyn

sweeteecakes Posted 9 Mar 2010 , 3:30am

i agree with cakegrandma. now i need to try alice's icing!

jerseybeachbum20 Posted 9 Mar 2010 , 2:31pm

I'm so glad I came upon this post. I havent tried either recipe yet but after reading this, I am now leaning toward the modified version. Can anyone tell me if the cookies spread while baking? I'm having a terrible time with it! I've been using the Wilton SC recipe for months. The taste is very good, but they do spread a little more than I'd like.
I recently purchased "The Flour Pot" cookie book and tried their SC recipe. They hold the shape beautifully, but fiancee said the Wilton's TASTE better.
Any suggestions?
TIA!

Mickeebabe Posted 10 Mar 2010 , 4:01am

KHalstead: what flavor of 1-4 oz. box of instant pudding (any flavor)
do you use or do you prefer? Is it for flavor? Or for texture?

Thanks. I can't wait to try this for Easter. I'm so excited to give it a try.

KHalstead Posted 11 Mar 2010 , 2:53pm

personally I prefer the cheesecake pudding or white chocolate pudding or lemon pudding (light lemon flavor)

My standard sugar cookies are made with vanilla pudding and I like those too.......guess I haven't tried one I wasn't too fond of yet LOL

I tried out some with pistachio pudding (thinking they'd give a nice light green hue for St. Patty's day) and they weer good, but I didn't get a lot of "pistachio" flavor on them, but the nice little bites of pistachio nuts was really nice!

nesweetcake Posted 16 Mar 2010 , 1:29pm

Tired the modified version, but I did something wrong. They tasted ok, but were gritty, like I mixed in sand or something. Any idea what I did or didn't Do? Also do you use royal or glaze on your cookies KHalstead? They are fab!!!!

KHalstead Posted 16 Mar 2010 , 7:46pm

I'm guessing you didn't let the dough rest maybe?? The pudding mix will give it that gritty texture if you don't let it rest and allow the pudding to meld with the other ingredients. Depending on what brand of pudding your using you may want to incorporate it straight away with the sugar/butter mixture before adding eggs and see if that helps you out. I find some brands of pudding are grittier than others (my local grocer has a "valu time" brand that's a generic and it's soooooo silky and fine, it's wonderful, but they only have vanilla, choc, and butterscotch

Phyllis52 Posted 16 Mar 2010 , 7:55pm

I think the resting is very important - I followed the instructions exactly and they are the best tasting cookies, hardly any spread too. I used the generic pudding mix.

Thanks KHalstead for such a great recipe.

KATHIESKREATIONS Posted 16 Mar 2010 , 11:34pm

I won't use anything but KHalstead's recipe & I just use Jello brand pudding. Love the Cheesecake pudding. Soooooooooo good! Best Sugar cookie ever...though I did cut back some on the sugar last time.....2 1/2 cups instead of the 3. icon_wink.gif

luv2bake6 Posted 16 Mar 2010 , 11:38pm

Does it affect the recipe if you cut down on the sugar? I find it very very good on it's own, but quite sweet with the glace on top.

Jenn2179 Posted 17 Mar 2010 , 12:06am

I'm glad to see this post. I bought pudding mix to try these cookies and love seeing the reviews.

sweeteecakes Posted 17 Mar 2010 , 12:35am

cheesecake huh? must give that a try. what icing flavor do u pair it with? vanilla? i guess just about any....hmmmmm!

tenleysmommy Posted 17 Mar 2010 , 12:52am

Does anyone know if I could use Sweetex in place of regular shortening?I have a huge bow of Sweetex and would love another way to use it.

nesweetcake Posted 17 Mar 2010 , 4:07am

Thanks Khalstead. I'll try again and make sure I rest it. Refresh my memory...how long???? Thanks I love all the input, and I knew I had to have done something incorrect since it gets such rave reviews.

Also, do you decorate with royal or glaze? Thanks again, will try again this weekend!

xiswtsawluiix Posted 17 Mar 2010 , 4:18am
Quote:
Originally Posted by KHalstead

Glad to hear it worked out for you!

Angela, the main differences between the two are that the modified version gives you more of a chewy softer cookie, vs. the regular NFSC which are crunchier and flakier in texture. They're both sturdy and hold up well for decorating and in cookie bouquets....but the modified are also sweeter than the reg. NFSC. Just a preference in taste and texture...they're both good!

Redsoxbaker, you can use lemon pudding mix, or even lemon jello mix if you want a really strong lemony flavor (you will get a bright yellow color on your dough though) to the modified version

HTH




Do the cookies spread a lot during baking?

KHalstead Posted 17 Mar 2010 , 12:58pm
Quote:
Originally Posted by nesweetcake

Thanks Khalstead. I'll try again and make sure I rest it. Refresh my memory...how long???? Thanks I love all the input, and I knew I had to have done something incorrect since it gets such rave reviews.

Also, do you decorate with royal or glaze? Thanks again, will try again this weekend!




Just 5 or 10 minutes of resting should do it.

I always decorate with either mmf, candy clay, royal, or white chocolate....I haven't had good luck with the glace icings (they never seem to dry enough for me! and I make a mess of the cookies lol)

more often than not my customers seem to go for the royal (I think that's just what they associate decorated cookies-like Christmas cookies, etc. with)
When I can (like if they say "whatever you think") I try to use fondant or even candy clay if the design works with it (like if the background is all 1 color) because it's so much quicker and nobody has ever said they didn't like the flavor yet either. So it just depends on the customers preferences as to what I use!

dianab Posted 17 Mar 2010 , 1:12pm

I made the modified NFSC cookies for Valentines day and they were a hit! You just have to make sure not to cook them too long or they will end up crunchy. These were good even without any icing! I used vanilla pudding but look forward to using the lemon and the cheesecake puddings in future trys! I will probably try cutting the sugar to 2 1/2 cups as I think they may be just as good with less sugar. Thank you KHalstead for posting your recipe! thumbs_up.gif

dianab Posted 17 Mar 2010 , 1:17pm

Can someone tell me about Alice's Icing?

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