I just made my first batch of NFSC. They spread and didn't keep their shape very well. I used plain flour, let the butter soften, refrigerated the dough and preheated the oven. Anyone have any ideas as to what might have gone wrong? I would greatly appreciate any help.
Thank you.
Hi melysa.
I didn't substitute anything. I used a commercial grade aluminum cookie sheet. I rolled between parchment paper and then chilled the dough for about 30 minutes in the refrigerator. Should I have used the freezer instead?
Hi Antonia.
I spooned the flour into the measuring cup.
What is the weather like? I swear that can make a diff in certain things.
Good to know thanks I could have used this for my noahs ark oh well you learn something new everyday.
I always chill my dough for a couple of hours and have never had a problem. I'm not sure what happened.
Hi cakeatopia.
It is about 68 degrees in my kitchen and around 50 outside. It has been pretty warm and sunny today.
Hi Momof4luvscakes.
Sounds like I didn't allow the dough to chill long enough. I am going to try another batch and will let the dough chill longer.
They taste great. 
Melissa's are the same except it doesn't use the baking powder.
I like it much better, I can let the kids eat the dough and it never gets that slight metallic taste you sometimes get with baking powder.
I always freeze the cut cookies right up until I put them in the hot oven. They take a few minutes longer to bake, but never spread.
I am finding that freezing the cut-out's then putting them straight into the oven combats the spreading most of all? Tedious but then we have to bake ahead as it is, so really not as much of a problem.
Toba's cookie recipes in her book seem to do the least spreading of any we've tried?
Thank you for the help everyone.
I made another batch of dough and the cookies turned out much better. I need to buy a kitchen scale. I probably didn't have the flour measured accurately. I chilled the dough alot longer too.
Thanks again.
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