I have never tried NFSC. I use a receipe I got about 16 years ago. It was in a free publication that Crisco had put out for the holidays. It is called Kringle Kutouts. I either use colored sugar or mmf on mine. I am going to try the rolled buttercream on them today.
I am glad everyone is okay after all the storms and flooding you guys have had.
2/3 cups butter Crisco
3/4 cups sugar
1 tbls + 1 tsp milk
1 tsp vanilla
2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
(I use self rising flour and omit the baking powder and salt)
Cream crisco, sugar, milk and vanilla. Add egg mixing until well blended. Gradually add flour to creamed mixture, beating well. Chill 2 hours.
Roll out on floured surface and cut into desired shapes. If decorating with sugar add it before baking. Bake on ungreased cookie sheet for 7 to 9 minutes. Cool on pan for 2 minutes. Remove to wire rack and cool.
If using mmf, I add it as soon as the cookies come out of the oven-a tip I got off of this web site that works really well.