I Tried It

Baking By mitsel8 Updated 18 Feb 2007 , 4:13am by crazydaisy

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mitsel8 Posted 17 Feb 2007 , 2:28pm
post #1 of 11

I tried Penny Mcconnell's butter cookie recipe and it was great!
I also added some (1/4 cup) french vanilla powdered coffee creamer in place of some of the sugar. They were fabulous, if I don't mind saying so myself.
Probably the best tasting sugar cookies I've ever made. And so easy to work with.
Thank you Mac for the recipe.

10 replies
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Pearl70 Posted 17 Feb 2007 , 2:31pm
post #2 of 11

where can i find this recipe, sounds yummy

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mjjandz Posted 17 Feb 2007 , 2:34pm
post #3 of 11

I am going to have to give this a try. I happen to like NFSC. looking for something to do today since the kids and dh are snowboarding

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mitsel8 Posted 17 Feb 2007 , 2:40pm
post #4 of 11

Here's the site:
texasmonthly.com/mag/issues/2000-12-01/statefare.php

So sorry I can't do a link. (computer illiterate)
If this doesn't work, maybe you could PM CCer: Mac. She's the one I got the recipe from.

mjjandz: I love your avatar, adorable!

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sweetamber Posted 17 Feb 2007 , 2:47pm
post #5 of 11
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mjjandz Posted 17 Feb 2007 , 2:49pm
post #6 of 11

Thanks mitsel8

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Crimsicle Posted 17 Feb 2007 , 8:51pm
post #7 of 11

This recipe is almost identical to the No Fail Sugar Cookie - with the excption of the 2 TBS of whipping cream and the 2TBS of vanilla. That would definitely make it stronger in flavor and a bit more moist. For those of you who have tried this...do the cut-out shapes spread during baking? On thing I love about NFSC is that they hardly spread at all, and you get nice, crisp shapes after baking. How does this recipe compare in that regard?

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Suzie757 Posted 17 Feb 2007 , 8:55pm
post #8 of 11

Crimsicle,
I have tried this recipe twice now and they taste great and no they didn't spread at all. I had perfect shapes and didn't even have to chill the dough.

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Pearl70 Posted 17 Feb 2007 , 9:31pm
post #9 of 11

my kind of cookie I will definately try these this week

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mitsel8 Posted 17 Feb 2007 , 11:19pm
post #10 of 11

Just like Suzie757 said, the dough didn't spread at all and I was able to work with it without chilling it.
Also, my cookies probably tasted better (to me) because of the coffee creamer. I loved it.

Leslie

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crazydaisy Posted 18 Feb 2007 , 4:13am
post #11 of 11

I tried this recipe too. I like the taste better than the NFSC. I substituted sour cream for the whipping cream because that 's all I had. They seemed to turn out ok. Made them for my son's party at school. Used Toba's glace icing...yummy! The shapes didn't seem to spread at all and I used the dough fresh from the bowl...no chilling needed. I will certainly use it again!

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