Khalstead's Modified Nfsc

Baking By sweeteecakes Updated 22 Jul 2010 , 4:34pm by Rosie2

CookieMeister Posted 14 Apr 2010 , 4:25pm
post #91 of 112

I was going to try this recipe this weekend, but wimped out when I got to:

"3-4 cups white sugar (depending on how sweet you like it)"

How sweet or unsweet are we talking here? is 4 cup insanely sweet, or is 3 unsweet? And if you only use 3, how do you adjust the other ingredients to make up for the lack of the cup of sugar?

Am I way overthinking this??? (HAHA - wouldn't be the first time!)

KHalstead Posted 14 Apr 2010 , 5:14pm
post #92 of 112
Quote:
Originally Posted by CookieMeister

I was going to try this recipe this weekend, but wimped out when I got to:

"3-4 cups white sugar (depending on how sweet you like it)"

How sweet or unsweet are we talking here? is 4 cup insanely sweet, or is 3 unsweet? And if you only use 3, how do you adjust the other ingredients to make up for the lack of the cup of sugar?

Am I way overthinking this??? (HAHA - wouldn't be the first time!)




3 cups of sugar gives you a semi sweet cookie (if covering in fondant or any REaLLy sweet icing, use 3 cups of sugar).......if you like a cookie that will taste like a sugar cookie and is sweet without icing, go with 4 cups.

You don't have to compensate for the lack of the cup of sugar because there isn't a specific amount of flour being added...you're literally adding flour until the dough comes together as a ball, it will still be kinda sticky, let it rest. If after 10 min. or so it's still REALLY sticky, then gradually fold in a little more flour.
The flour amount is really dependant on where you live and the weather/humidity.

HTH

KHalstead Posted 14 Apr 2010 , 5:17pm
post #93 of 112
Quote:
Originally Posted by sambugjoebear

Would you be able to use all shortening in this recipe? I have a friend who can't eat milk products because her baby is allergic to dairy (she nurses). Has anyone tried it with just shortening? Thanks for any replies!




You definitely can use all shortening in this if you choose to, I love the taste of butter so that's why it's in there, but all butter was spreading too much. You could always add butter flavored extract or butter flavored shortening (check that it doesn't have dairY) to pump up the butter flavor.

As for the other post about lemon cookies........try using lemon jello instead of lemon pudding for a stronger lemon flavor (only downside is it will give you a really yellow cookie)

Rosa2745 Posted 14 Apr 2010 , 6:10pm
post #94 of 112

Tried this recipe once with banana cream pudding mix. The banana flavor was actually pretty strong. DH loved them and asked immediately what I had done differently. The first batch spread a little but then I just added in a little more flour as I rolled out the dough and the rest came out great. I can't wait to try the lemon pudding mix! icon_smile.gif

toleshed Posted 15 Apr 2010 , 8:07pm
post #95 of 112

At first I wasn't sure about these cookies. But 2 days later I'm thinking they are delicious. I used the white chocolate. Yum Yum

sweeteecakes Posted 21 Apr 2010 , 2:50am
post #96 of 112

I used this recipe again this weekend. This time I used cheesecake pudding. Everyone loved them but no one really thought they tasted like cheesecake flavored cookies. I didnt try them b/c I am dieting. Does the white chocolate have a stronger flavor to them?

toleshed Posted 21 Apr 2010 , 9:47am
post #97 of 112

Ya know, I don't think you really taste the flavor of the pudding. It seems to keep the insides so much softer. We love them.

sambugjoebear Posted 21 Apr 2010 , 12:24pm
post #98 of 112

I tried these last week using the white chocolate pudding. They tasted good but they spread horribly (about 1-1 1/2" spread from original cut). I followed all of the advice previously posted and nothing seemed to work. I really hope I can figure it out bc the taste was great.

toleshed Posted 21 Apr 2010 , 12:44pm
post #99 of 112

I found putting them in the freezer makes them worse. Plus I cut them again right out of the oven

KHalstead Posted 21 Apr 2010 , 7:43pm
post #100 of 112

sambug how thick are you rolling them?? If they're thicker than 1/4" they tend to spread! I use 1/4" wooden dowel rods as a guide when rolling them out and get virtually NO spreading, but when I've rolled them thicker they seem to lose some of the shape.

cjford Posted 22 Apr 2010 , 6:12pm
post #101 of 112
Quote:
Originally Posted by cjford

What did I do wrong??? My dough was greasy and crumbly. I used 5 cups of flour b/c it's pretty humid here. Should I have used less. My butter was very room temp. Should it be a little firm? Also, I made the dough Saturday and 'tried' to bake Monday night. Could that be why it's greasy? Other than that, I followed the recipe. I really want to like this recipe. I LOVE the recipe I've been using but it call for sour cream, which I don't always have. TIA




I think I may have figured out my own problem. I think it was the shortening???? icon_mad.gif I was very cheap and some months old. Although, I haven't tried the recipe again, now that I think I know what the problem was, I will try it again. That has really been bothering me b/c I followed the recipe and so many of you love it.

sambugjoebear Posted 26 Apr 2010 , 12:44pm
post #102 of 112

I rolled them out about 1/4" thick, maybe slightly larger ( I eyeballed it).

KHalstead Posted 26 Apr 2010 , 1:22pm
post #103 of 112

use some 1/4" dowel rods ( I never realized how THIN 1/4" is before doing this) and if you're eyeballing it, you're also not guaranteed that the cookie is all exactly the same thickness which could cause some parts to spread more than others and really throw your shape out of whack!

canyongal Posted 1 May 2010 , 12:32am
post #104 of 112

I was very excited to try this version of the NFSC. I am going to a baby shower tomorrow and am making onsies to take. The cookies came out very greasy and spread horribly! I have never had NFSC spread. I baked three sheets, dumping the rest of the dough.

I did the same thing I usually do, 1/4" on my DoBord, good ingriedients. Glad others like them, but I will stick with NFSCs

Jane

dchiu1 Posted 1 May 2010 , 5:04am
post #105 of 112

I would be interested in knowing if anyone has used this recipe and the Cricut Expression or Cricut Cake to cut out shapes. I was reading Jennifer Atwood's Blog and she cut her sugar cookies out at 2.5mm and froze it, then cut it out.

If anyone is interested it's under Cricut Expression vs. Cricut Cake - Part 3 about half way down her blog.
http://www.cuttingedgecakeart.com/blog.php

TIA

Cookies4kids Posted 24 May 2010 , 11:36am
post #106 of 112

I was a died in the wool NFSC recipe user, but I wanted to try this one. I threw the recipe away because I didn't like the way the dough handled, but when I tasted them, I dug the recipe out again. The next batch, I added the additions that I use with my NFSC recipe and the dough was just beautiful though it still does puff up a little. I add 2 tsps. of lemon juice, 1 tsp. of cinnamon, 1 tsp. of wedding bouguet, and 2 tsps. of vanilla for flavoring. Thanks for this great recipe that I can add to my favorites list which are:
Gemini's Peanut Butter Dough
Cookie Crazie's Sugar Cookie with Sour Cream
NFSC
Chocolate Brownie Roll Out--terrific--recipe here somewhere
I just spent an afternoon making a batch of each of these, as it's so nice to have them in the freezer and ready to go. Thanks everyone.

Verina Posted 22 Jul 2010 , 4:45am
post #107 of 112

Dear Khalstead

Thank you so much for the recipe. I had to try it yesterday and the taste is just AMAZING! I had a problem with spreading though and wondered if you could give me the grams measurements of your recipe. I live in South Africa and we work on the British measurement and our cup sizes are bigger than yours. I also has to compensate with the eggs as I only had XL eggs and was not sure how much to scoop out before adding to the recipe...

I am painful about spreading and cookies being able to hold their shape and would really appeciate your help in this regard.

Regards from Sunny South Africa.

Verina Winterbach

KHalstead Posted 22 Jul 2010 , 12:29pm
post #108 of 112

I weigh everything but it's all in ounces..........I'll get it figured out for you.

KHalstead Posted 22 Jul 2010 , 12:31pm
post #109 of 112

http://www.jsward.com/cooking/conversion.shtml



here is a very easy to read conversion table!

When I get some time today I'll sit down and figure out the whole recipe in metric for you!

Verina Posted 22 Jul 2010 , 4:22pm
post #110 of 112

Dear KHalstead, thanks for that website. On the British measurements our cup sizes are bigger than yours - ours is 250ml per cup and yours is 240ml. I think that is where I have made my mistake.

I have done the conversion and ask whether you can maybe just check it for me, please. icon_razz.gif
2 stick butter = 1 cup = 240ml
1 cup shortening = 240ml
3-4 cups of sugar = 720ml - 960ml
3 large eggs (large being the operative word here!!! no XL)
2tsp vanilla = 10ml
1tsp almond essence = 5ml
pinch of salt
1x4oz box instant pudding = 113g
6 cups of all purpose flower = 1440ml
I think I did it correctly???
Thanks you so much.

Verina Posted 22 Jul 2010 , 4:24pm
post #111 of 112

O good heavens I am such a dork!! I just notice that my metric scale has an ounce setting. If you can just give me your ounces in weight for the recipe I can just set my scale to weight exactly like you do ...

Sorry about all of this ... icon_redface.gif

Rosie2 Posted 22 Jul 2010 , 4:34pm
post #112 of 112

Wow, awesome thread...my NFSC have been failing lately so, I'm gonna tried this modified recipe. Thank youuuuu!!!!

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