Melvira Posted 6 Feb 2007 , 10:27pm
post #1 of

I did my first sugar cookies with MMF on them today (have heard so much about it!) and I liked the taste and texture, etc. but I have a problem with the size. I used one of my heart shaped cookie cutters to cut the dough, and the MMF the same size, figured that would leave a little 'naked' edge on the cookies after baking, but when they baked my cookies were so much bigger than the MMF. There is like a half inch around the MMF of uncovered cookie. Any suggestions? Should I roll the dough thinner so it spreads less? Use a different recipe for the dough? Is there one that spreads less? I mean, they're cute, but I wanted the MMF closer to the edges. Obviously I could use a larger cutter on the MMF, but what happens when I try to do cookies that I only have one size cutter? ERGH! It's these little things that drive us nuts, isn't it? Other than just shutting up and dealing with it, (when is that ever an option??) what can I do?

41 replies
AngD Posted 6 Feb 2007 , 10:34pm
post #2 of

Yep, you are in a pickle as they would say. I did the MMf on SC as well and the same thing happened with mine but I still think they turned out nice. Check them out on my photos. You could try to make them thinner but then they get crispy. I mean what if you piped a BC on the outter edges if you want it to the edge, that would look pretty. Show us your cookies, I would love to see them and byt the way Congrats on the spotlight and I love you melvira method!!!

dodibug Posted 6 Feb 2007 , 10:35pm
post #3 of

Take a look at antonia74's cookie tutorial. Great tip about freezing the cut out cookies prior to baking to help decrease spreading but it also depends on the recipe. Probably the amount of butter would have something to do with spreading but I'm no recipe expert-but I am tryin' to learn what makes what do what!!! icon_smile.gif

tayesmama Posted 6 Feb 2007 , 10:37pm
post #4 of

What dough are you using? You might have to change to a different one that spreads less.

P.S. Congrats on the spotlight!! thumbs_up.gif

cakenutz Posted 6 Feb 2007 , 10:44pm
post #5 of

depends on dough. you might want to chill dough first cut cookies and chill cut cookie b4 baking them

Melvira Posted 6 Feb 2007 , 11:01pm
post #6 of

I did freeze the dough after rolling to make it easier to remove from the paper and place on the sheets, but I let it come back to room temp before baking. I'd better check out the sources you guys mentioned. I thought about a BC border, but with these the whole point was the scalloped edge. I haven't finished decorating them yet. Thought about writing messages on them like those little heart candies. Don't know yet. Oh, I dyed the cookie dough pink, too.
LL

tayesmama Posted 6 Feb 2007 , 11:11pm
post #7 of

Love the "pink" dough!

It does look like the dough spread too much.

After I chill the dough, I stick it straight into the oven and they bake fine within the allotted time.

Melvira Posted 6 Feb 2007 , 11:16pm
post #8 of

Maybe I'll have to try the no fail dough that everyone raves about so much. Perhaps it won't spread quite so much!!

ape Posted 6 Feb 2007 , 11:18pm
post #9 of

The NFSC with the MMF works PERFECTLY.....try that before you give up on the mmf!!!

P.S.....I think your cookies look just fine like they are!

Rosery Posted 6 Feb 2007 , 11:22pm

I use the cookie recipe from The Flour Pot cookie book and it does not spread at all. I put cut out RBC on the ones I just made and it fit perfectly.

chonrath Posted 6 Feb 2007 , 11:32pm

I just made NFSC recipe this weekend and cut out the same shape in RBC. There was very little spread on the cookies and the RBC covered the cookies nicely.

cryssi Posted 7 Feb 2007 , 12:00am

NFSC. It will spread less. I still have to "pat" the MMF to the edges of the cookie after it's softened, but the cookie is only about 1/4" bigger. You'd probably lose the scalloped edge, though.

see cookies in my photos...all NFSC with MMF

Yjudania Posted 7 Feb 2007 , 12:10am

If you don't want to try the NFSC( which I recommend), try not letting the cookies come back to room temp. after taking them out of the fridge. I just stick mine straight in the oven after taking them out of the freezer.

HTH!

1234me Posted 7 Feb 2007 , 12:45am

I agree with the others - try the NFSC and you won't be disappointed. Bake them cold and hard and very little spreading will occur!

AngD Posted 7 Feb 2007 , 12:56am

I think your cookies are very cute, but I do get your point about havig they scalloped edge and bordering will lose that effect. The keeping dough cold then puting right into the oven does help.

kneadacookie Posted 7 Feb 2007 , 1:37pm

i personally use the butter cookie recipe from toba garrett's book. it spreads so little that i can dut out rather detailed designs.

cakecre8tor Posted 8 Feb 2007 , 2:28am

I use the NFSC and the MMF and have had great results. I definately chill my dough before baking too. Good Luck!

debster Posted 8 Feb 2007 , 2:33am

kneadacookie................would you share the recipe? Or is it here on CC somewhere? Thanks icon_smile.gif

Wendoger Posted 8 Feb 2007 , 2:41am

Melvira...they look great to me!
icon_wink.gif

Melvira Posted 8 Feb 2007 , 2:49am

Yah, I was just getting ready to cry for the recipe too!! boo-hoo, I promise to be goooood!! icon_wink.gif

Wendoger, you're too good to me!

kneadacookie Posted 8 Feb 2007 , 3:28am

wouldn't you know it my toba book is right next to the computer...
1 C unsalted butter
1 C granulated sugar
1 large egg
1 tsp baking powder
1 tsp vanilla extract
3 C all-purpose flour, plus extra for rolling
cream the sugar and butter. add the egg and vanilla. sift together the flour and baking powder. add in a little at a time, mixing the last cup by hand. chill well before rolling. bake 350F
i love this recipe!!!the cookies keep thier shape so well! let me know how it goes

Melvira Posted 8 Feb 2007 , 3:47am

Kneada... I just received a phone call for six dozen more of those sugar cookies, so if this recipe works like you said, I am buying the first round of drinks! Thanks for being a tail-saver!! icon_wink.gif

kneadacookie Posted 8 Feb 2007 , 3:50am

let us know how it works out.

lisasweeta Posted 8 Feb 2007 , 3:54am

Kneadacookie-

About how long would you bake those for?
Thanks!! icon_wink.gif

loveqm Posted 8 Feb 2007 , 3:54am

yes, please let us know how it turns out...good luck!

kneadacookie Posted 8 Feb 2007 , 3:57am

lisasweeta i'm really horrible about setting timers and all.. i just smell the cookies. i like to take them out just as they get a touch of color on the sides, and i mean a TOUCH. to me they stay softer then. the book says 6-8 minutes, but it depends on your stove

lisasweeta Posted 8 Feb 2007 , 3:59am

Gotcha...I'll start checking at 4 min. and adjust from there.
Thanks very much!

kneadacookie Posted 8 Feb 2007 , 4:03am

my kids bought me a timer for xmas and i couldn't figure out why. they said it was for them when i ask them to watch cookies for me....ooohhh gotcha

nefgaby Posted 8 Feb 2007 , 4:16am
Quote:
Originally Posted by Rosery

I use the cookie recipe from The Flour Pot cookie book and it does not spread at all. I put cut out RBC on the ones I just made and it fit perfectly.




How do you like the taste of those cookies? I also have that book and was wondering if they taste better than NFSC?

Melvira, I do like your cookies, they look very cute, and I agree with everybody else, NFSC work great with MMF! Try adding some dots of royal around the MMF. Good Luck, they are pretty anyway thumbs_up.gif

lisasweeta Posted 8 Feb 2007 , 4:17am

LOL! icon_lol.gif

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