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penny's VS nfsc - Page 2

post #16 of 59
so far all my customers seem to refer to the cookies that have cinnamon. They think it is like a snickerdoodle. As for me and my boys we will stick to adding it to our cookies. I am new to cookie making also but my advise to you is experiment with the flavors you add,try others rather than staying with vanilla.Makes a huge difference in the taste...hth, Pearl70
Pearl70
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Pearl70
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post #17 of 59
Okay - I am new, made a disaster of my first bouquet, but I am going to keep trying. Can you explain the difference between the basic glaze and RI. Thanks
post #18 of 59
Thread Starter 
pearl I would be interested in your "snickerdoodle" cookie recipe. Is it a cut out cookie?
post #19 of 59
use the nfsc recipe and substitute the vanilla with Almond ( i use half almond and half butter flavor) and add at least 1 teaspoon ground cinnamon. Do a taste test with the raw dough, you may need to add a little extra almond.

Enjoy, Let me know if you like it.
Pearl
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post #20 of 59
i think i'm gonna have to try this
post #21 of 59
Well I just tried penny's recipe this morning, and I will never go back to nfsc. Penny's dough is SO much easier to work with! And in my opinion, taste a lot better too!
post #22 of 59
I tinted the Penny's dough green for St. Pat's cookies and it has a terrible aftertaste. I thought only the red and black food coloring caused a bad flavor.
Example isn't another way to teach, it is the only way to teach.--Albert Einstein

My home is in Heaven. I'm just traveling through this world. --Billy Graham
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Example isn't another way to teach, it is the only way to teach.--Albert Einstein

My home is in Heaven. I'm just traveling through this world. --Billy Graham
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post #23 of 59
Kelrak- What kind of coloring did you use? Food coloring or Americolor?
post #24 of 59
Forgive my jumping in on this, but I saw my name and wondered what you all were talking about. Anyway, what does nfsc stand for?
post #25 of 59
i made the nfsc's today and had a few problems but i'm not sure if it's only me. i spilt the recipe exactly into half but in the end my dough still wouldn't come together. it was way too dry so i had to add a little bit of milk. and also when i baked them, they rised and i had to flatten them with a spatula. am i doing something wrong or does this happen to others too? i'm going to try penny's to see if i like it better.
post #26 of 59
Quote:
Originally Posted by manatee19

Kelrak- What kind of coloring did you use? Food coloring or ?



It was a paste color similar to Wilton's, but the jar said "Magic Line". I got it from my grandparents who used to own a hobby store that sold cake supplies. I think it must be pretty old, so I threw it out. On the bottle it said "Manufactured for Parrish Cake Supplies" or something like that. They traveled to Los Angeles for most of their stock.

Does Americolor NOT have any aftertaste? I have a few bottles and really like the colors.

PenneySue, it stands for No Fail Sugar Cookies. The recipe is in the recipe section. I liked both sugar cookies recipes.
Example isn't another way to teach, it is the only way to teach.--Albert Einstein

My home is in Heaven. I'm just traveling through this world. --Billy Graham
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Example isn't another way to teach, it is the only way to teach.--Albert Einstein

My home is in Heaven. I'm just traveling through this world. --Billy Graham
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post #27 of 59
For those that have use Penny's recipe, does it freeze well after its baked? and does it spread much during baking? I would like to cover with MMF or rolled BC after they are defrosted.

Thanks,
Naty
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Smile..... it does wonders for you & others!
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post #28 of 59
Sorry, Naty, can't answer about the freezing as I've never freezed them. But Penny's hardly spreads, if at all, while baking. AND you don't have to chill the dough either! thumbs_up.gifthumbs_up.gif
~ ~ Melanie
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~ ~ Melanie
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post #29 of 59
I've never tried Penny's recipe, but have heard great thing about it. I do like the NFSC, but want to try Penny's for variety. But it's also nice to ahve a tried adn true recipe that is non-dairy.

Penny's recipe has milk in the dough - do you know how that affects how long they last?
post #30 of 59
I've only made the NFSC and we all loved them, but ya'll have me wanting to whip up a batch of these now. They sound great!
1, 2, 3, 4 UNITED STATES MARINE CORPS!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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