When using the NFSC recipe, how thick/thin do you roll the dough? Are they supposed brown or do they stay the color of the dough? When making a cookie bouquet, do you insert the sticks as soon as they come out of the oven? Do you use any "glue" on the sticks?
I dont think their is a certain thickness you need to have them, but I tend to roll mine somewhat thick just because I like soft cookies, and when I roll them too thin they burn (or turn brown on the bottom) When I make cookie bouquets I roll out the cookie dough pretty thick, and then I take my flower nail, and poke a hole into the dough then I take my lollipop cookie stick and slide it up into the dough, twisting as it moves upwards. I tried sticking the stick into the cookie after it was baked but all I did was burn my fingerprints off.... HTH!!
You can roll them 1/4" to 3/8" thick. I like cookies that will not be on a stick to be 1/4" thick and ones on a stick 3/8"(learned that here). I insert sticks before they bake, I think other people use royal icing to glue the stick on the back--I sure someone will verify that. As for color I like them just starting to brown very lightly on the edge to make sure they are done. Think very light golden brown.
Thickness of the cookie is a personal choice. The stick will stay in better it is totally surrounded by dough. Mine are usually slightly brown around the edges. Again, when to add the stick is a personal choice, lots here put them in as soon as the cookies come out of the oven. I, myself, have not had much luck with that, but I don't think I had my cookies thick enough. Good luck!
For a great thickness for the NFSC, I use two bamboo skewers and put my roller on top of them to get a consistent dough thickness. They make rings that will go on your rolling pin to achieve the same thing. Personally, I have not tried to insert the sticks...just glue sticks on back with royal. I do think the ones that are stuck in look better though. For color....very light golden brown as they tend to cook a little more while they are on the pan cooling.
Thanks everyone! This really helps. I made valentines cookies (first time) and sold them to my co-workers --- they went like hotcakes!!!! I think I'll try my hand at cookie bouquets for easter.
I just made some cookies this weekend. I made my fairly thick because I also like a soft cookie. I left them in the oven until the edges turned slightly brown. Didn't want a rock hard cookie once the royal icing was on top. I stuck the sticks in when they came right out of the oven and had no problem burning my fingers, although they may be deadened (word?) some. I just pressed the cookie bubble (from the stick) down so when it cooled, it attached to the stick. I had only one cookie fall off.
I always roll the cookies out to 1/4". I use the rolling pin rings that slide onto the ends, giving a uniform thickness. I also always put the stick on before baking. I just lay the cookie over the stick and gently press around it. I've never had one fall off. I even dropped one on the counter after it was baked, and it didn't break off the stick. Since surfing this site, I've turned into a cookie bouquet maniac! Now every time I see a cute mug, I'm thinking about what cookies would look good in it, and who can I give it to!
Well, call me cheap.....I bought a 5/16" dowel stick, broke it into thirds, and place two of them on each side of my dough. I rotate them as I change positions of rolling. This thickness seems to be just right for me! The cookies are firm, but soft in the middle.
Kim
I do the same thing, with the dowel rods. I have two different sizes; one for thick cookie bouquets cookies and a smaller size for regular cookies. Works great for me too.
I like my cookies soft as well, and bake just to a bit brown on the edges.
I made some yesterday that got a little too crispy for my taste, so I dipped them in chocolate this morning. Everything is better dipped in chocolate!
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