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Do you NEED to refrigerate nfsc dough? - Page 2

post #16 of 26
Again, ditto everything indydebi said - except...

If I have the room, I prefer to freeze my rolled out dough on baking sheets. It chills a lot faster and holds the chill during the 20 step walk from my freezer to my kitchen counter. (Yep. I counted it out. 20 steps, one way *sigh*) I actually keep a glove on top of the freezer to slip on so I don't freeze my hand off carrying a frozen baking sheet.

Anyway, my baking sheets have sides, so I just alternate each sheet a little so it rests diagonally on the edges of the sheet below. If your cookie sheets don't have sides, you may be able to separate the sheets with cooling racks. Otherwise, just do it the way indydebi instructs. icon_smile.gif
post #17 of 26
bakingccc-

RE: going through all the parchment...i don't, because it's too expensive for me vs. wax paper. Most of the time when i make lots of cookies, this is what i do:

make batter and chill the whole bowl for a few hours or overnight.
roll and cut all the cookies, placing them on a sheet of wax paper dusted with cornstarch. i do the same thing over and over. one cookie sheet, wax paper, cut out dough, wax paper, cut out dough, wax paper, and so on. then i put the whole cookie sheet with layers of cut out dough in the freezer for about an half hour while i start baking. I don't make NFSC, i use a recipe for thick cut outs, which i also roll to 1/2 thick, and have never had a problem with squishing. i take the first layer, place the cookies on another cookie sheet lined with parchment, bake, cool for a minute before transferring to cooling rack, take out another layer, remove from wax paper and put on the same parchment that's on the pan already, and continue until all cookies are baked.

a few extra steps, but if it's only a hobby and you're very concerned about $$$ lke me, it works great. (also works if you don't have a whol;e day to get them done. dough one night, roll, cut, and stack one night, bake one night, decorate one night... i work a lot of hours at my "real" job, so i often have to do this.


hope that helps!
post #18 of 26
If you are tired of wasting so much wax paper and parchment paper...get baking mats/Silpats. It's SO much kinder to the environment too, if that's something you'd like to support! You can use them thousands of times and they don't need to be washed each and every time you use them, so no dishsoap all the time...just a light wipe with a wet dishcloth and they are good to go.

And no, you don't "need" to initially chill the dough....I never, ever do. I go right from making it in the mixer to rolling it out on the Silpats, cutting out my shapes, into the freezer for 15-30 minutes and simply sliding my hand under the Silpat and popping out the perfect stiff cookies....right into the oven on another tray with a Silpat. Saves tons of time!! icon_smile.gif
post #19 of 26
Ok...To all of you that mix. roll& cutout With out chilling first .( like I do ) Why do you then put the cutout cookies in the freezer Before you bake ? I have never tried that & Just wonder what the difference is ? Why at that point not just bake them ?? What am I missing ??? Please !
post #20 of 26
All pastries/baked goods that are heavily butter-based benefit from being chilled before they go into the hot oven. It helps to retain the shape while it cooks...just prolonging the original shape because it takes just a little bit longer to come up to baking temp. If you start the item out at room temp, there's just less of that period and the butter can sometimes leach out faster.

(This would be a lot more obvious in a pie dough or a puff pastry than the NFSC, for example.)

It is also great to chill them first because you don't have to cut and then try to move the bendable/pliable soft cookie. After freezing them briefly, they are way easier to pick up and position on the baking trays without warping the shapes.
post #21 of 26
I use a recipe very similar to NFSC...it's on the box of 100 cutters from Wilton. I never chill the dough, and have never had a problem with spreading. That sounds like just one more step of work to me! You can try a couple cookies and see how they do, and then go from there. Most people seem to chill or freeze. I'm one that doesn't, and have not had a problem.
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the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #22 of 26
I am very jealous of all of you who don't chill the dough and are able to get the job done quick! lol icon_rolleyes.gif
post #23 of 26
Thanks eveybody for the information !!
post #24 of 26
Diane touched on what I do as well.

Before I start making the dough, I put a couple of empty pans into the freezer, that way they are already cold when I roll my dough and slide the parchment onto the pan.

By the time I am done rolling out the dough, the first couple are already cold and ready to cut and bake.

It's very fast, the dough chills from the bottom and the top.
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Whatever your heart desires and your mind can dream you can find it here and it's one of THE SWEETEST THINGS.

www.thesweetestcake.com
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post #25 of 26
I roll the dough straight out of the bowl between parchment.

I use one cookie on the bottom and stack the dough all on the one cookie sheet. There's so much other stuff in my freezer, I need that one cookie sheet so the dough stays flat.

I like to chill the dough because otherwise, I have problems getting the dough off the parchment and onto the baking sheet without deforming it somehow. The shape gets squished in the transporting.
Andi
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Andi
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post #26 of 26
Thread Starter 
Thank you everyone helping me get the specific answers on the how-to's of nfsc. I need to take the time to test them and some of these other recipes for myself. I should do that before the holidays get too busy!! You're ALL wonderful!!
Mom, did you make any extras?!
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Mom, did you make any extras?!
www.flickr.com/photos/cookiecuttercreations
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