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NFSC recipe! - Page 2

post #16 of 31
I think almond extract makes a huge difference with NFSC recipe. I tried vanilla the other day and the cookies tasted very bland to me.
Someone,(sorry can't remember who) uses creme bouquet flavoring in her cookie and RI
http://www.intotheoven.com/product_info.php?products_id=891
I haven't tried it yet, but it sounds good.

I'm definitely giving Penny's recipe a try. Can't hurt to try them all!!!
post #17 of 31

I can't get the link for Pennys recipe to work, would someone please post the recipe, or PM  it to me? I would love to give it a try!

post #18 of 31
http://cakecentral.com/a/no-fail-sugar-cookies

i use 1/2 Vanilla flavoring and 1/2 Almond flavoring. When I tried the recipe out the dough crumbled and wouldn't come together. I usually only make 1/2 a recipe and I use 1 JUMBO egg. I found the jumbo eggs make a big difference.
"When Life gives you Lemons, make lemon cupcakes "
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"When Life gives you Lemons, make lemon cupcakes "
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post #19 of 31

Can't seem to find Pennys recipe...can someone direct me or post the recipe...Thanks

post #20 of 31

Penny’s Cookies from  Penny’s Pastries, Austin
[from Texas Monthly - 6 July 2008] 

 

BUTTER COOKIE DOUGH
1 cup salted butter
1 cup salted butter
1 cup granulated sugar
1 large egg
2 tablespoons whipping cream
2 tablespoons vanilla extract
1 teaspoon almond extract
3 cups unbleached flour
1 1/2 teaspoons baking powder
Preheat oven to 325 degrees. In a mixer combine butter and sugar. Add egg, cream, vanilla, and almond extract all at once and thoroughly blend. In a separate bowl stir together flour and baking powder. Add the dry ingredients to the wet ones and blend. Roll out to a thickness of about 1/4 inch and cut with a cookie cutter. Bake on a greased cookie sheet 8 to 12 minutes and cool on a rack. Makes about 3 dozen cookies. (Dough does not need to be chilled before using.)

 

BASIC GLAZE
1 tablespoon light corn syrup, such as Karo
1/4 teaspoon almond, orange, or lemon extract
3 cups powdered sugar
Using a mixer, dissolve syrup and extract in 1/4 cup warm water. Add sugar and beat on low speed until smooth.

 

ROYAL FROSTING
3 large to extra-large egg whites
3 1/2 cups sifted powdered sugar
1/4 teaspoon cream of tartar (optional)
commercial paste colors (available at hobby shops or cake-decorating supply stores)
decorative stencils (available at hobby shops)
Using a mixer, beat first 3 ingredients on low speed until mixture thickens. Then beat on high until it forms stiff peaks and the shine dulls to a sheen, 7 to 10 minutes. Tint to desired color(s), using about 1/4 to 1/2 teaspoon per half cup of frosting. Royal frosting crusts over quickly, so cover bowl or pastry bag with a damp cloth when not actively working.)
To decorate using a stencil, put about 1/4 teaspoon of royal frosting on tip of a small cake spatula, ideally an offset spatula (with the blade bent so it is lower than the handle, like a trowel). Hold stencil in place on a cooled, dry cookie. In a single stroke, swipe a thin layer of frosting across it and carefully lift stencil. Dries in an hour, longer if weather is humid.

post #21 of 31

Butter Cookie Dough

1 cup salted butter

1 cup granulated sugar

1 large egg

2 tablespoons whipping cream

2 tablespoons vanilla extract

1 teaspoon almond extract

3 cups unbleached flour

1 1/2 teaspoons baking powder

 

Preheat oven to 325 degrees. In a mixer combine butter and sugar. Add egg, cream, vanilla, and almond extract all at once and thoroughly blend. In a separate bowl stir together flour and baking powder. Add the dry ingredients to the wet ones and blend. Roll out to a thickness of about 1/4 inch and cut with a cookie cutter. Bake on a greased cookie sheet 8 to 12 minutes and cool on a rack. Makes about 3 dozen cookies. (Dough does not need to be chilled before using.)

 

 

This is the recipe I got from Texas Monthly (penny's)

post #22 of 31

CORRECTION: only one cup of butter

 

Quote:
BUTTER COOKIE DOUGH
1 cup salted butter
1 cup granulated sugar
1 large egg
2 tablespoons whipping cream
2 tablespoons vanilla extract
1 teaspoon almond extract
3 cups unbleached flour
1 1/2 teaspoons baking powder
post #23 of 31

I will try next time thanks for suggestion.

post #24 of 31
Quote:
Originally Posted by auzzi View Post
 

BUTTER COOKIE DOUGH
1 cup salted butter
1 cup granulated sugar
1 large egg
2 tablespoons whipping cream
2 tablespoons vanilla extract
1 teaspoon almond extract
3 cups unbleached flour
1 1/2 teaspoons baking powder

auzzi:  this is a really great cookie recipe. The flavor is perfection.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(3 photos)
Halloween
(4 photos)
Cupcakes!
(18 photos)
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post #25 of 31
I ill have to make these and have dh try them.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #26 of 31

Tried them here- blind taste test style.

 

These are much more "shortbread" style, than "cookie" was the consensus. 

post #27 of 31
Quote:
Originally Posted by johnson6ofus View Post
 

Tried them here- blind taste test style.

 

These are much more "shortbread" style, than "cookie" was the consensus. 

 

With only 1 egg, I was thinking that would be the outcome as well.

 

Liz

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #28 of 31

I use http://cakecentral.com/a/khalsteads-modified-nfsc.  The only drawback for some bakers would be it uses a box of pudding.  

post #29 of 31
That took me to the Texas monthly site. I couldn't find the recipe.
post #30 of 31

Hi all,

 

So was Penny's Cookie recipe typed out correctly?

 

Is it actually 2 "Tablespoons" of Vanilla?? or...was it supposed to have said 2 "teaspoons"???

 

Gettin ready to make these right now so if someone can answer quickly, would be awesome!

 

Thanks so much!!

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