does anyone know what the whipping cream does in Penny's recipe? I was just comparing the 2 recipes and they are very similar. The whipping cream and amount of extract seems to be the main difference.
I'm just wondering if the whipping cream can be omitted or if it is what 'makes' the recipe. I might try it tonight and I have every ingredient except for the whipping cream. 
Also, I wonder why Penny's recipe doesn't have to be chilled when the additional ingredient is the whipping cream. Basically, I'm wondering if I can still get away with not chilling it without the whipping cream. 
Sorry if I sound confused. 
I've only made the NFSC once. I'm usually just playing around with cakes but I've been wanting to attempt the cookies one more time.
I was just looking at that recipe - 2 tablespoons of vanilla? Penny, is that right? Seems like alot to me (and a case for using the imitation stuff). Is that supposed to be teaspoons instead? I was thinking of trying it with butter flavoring replacing the almond - there is one guy at work who is nut allergic and can't even eat stuff with the flavoring of almonds/nuts. Can anyone check on that vanilla amount and let me know?
deb
Deb- there is another thread about this... and it is supposed to be that much vanilla, according to that.
I was thinking of trying it with butter flavoring replacing the almond - there is one guy at work who is nut allergic and can't even eat stuff with the flavoring of almonds/nuts.
You can definitely sub the almond flavoring. I've done it many times with great results!
WOW, that is alot of vanilla......I may only use 1 tablespoon (that might be all I have right now). Also realized have no cream, so substituting plain coffee creamer (only have fat free milk). So basically I am trying a new cookie recipe and messing with it before forming an opinion on it.....
deb
I just made a batch of Penny's and boy, it does taste good! It doesn't spread at all. Yes, I used 2 TABLESpoon of vanilla and of course, the dough is pretty wet, but not that bad. I think the reason for 2 tablespoon is because you can add a little bit of flour when rolling dough so it won't taste too floury. The cookie tastes good, too.
Hey everyone,
Well I read this thread and had to try Penny's, so I did.
I just got done, and boy am I pleased. I made it just as it says, except for the vanilla. I did 1 1/2 Tablespoon vanilla (reg) and 1/2 Tablespoon of the creme bouquet. Everything else is the same. I tasted some of the dough as I always do......and WOW, I was soooo pleased.
The dough is thick (I think the whipping cream helps-I also think it make the dough rich), but it's not sticky at all, which surprised me. And the taste is heaven. I always get a bland after taste from the NF. I gave my mouth a sec to enjoy the taste and it NEVER went away. I'm sold. I haven't rolled or baked yet. The dough is getting chilled, even thought it doesn't have to.
Thanks Penny for sharing your recipe, it's delish!
Exactly - the dough was thick. The only part I didn't follow the recipe is the one you mix by hand when combing the flour and butter mix. It was too hard for me to stir by hand, so I decided to use my Kitchen Aid mixer in a very slow speed. Once the dough is throughly mixed, I stop the machine immediately.
Since I use the parchment paper in between, the dough sticked to it. So I took it off and sprinkle flour on the dough (just a little bit) and it works just fine - not sticky anymore.
manatee - what is this creme bouquet you are talking about? flavoring?
which brand? if im not mistaken i think i read in another post that it can be found in sugarcraft site?!
TY
and yes orange on both icing and cookie are soooooooo good! if added to cookie, add some orange zest for the extra quick. really good.
edited to say:
Is this it?? gosh i hope so! cause this store is near my home, i won't have to wait for delivery. 
http://www.candylandcrafts.com/images/CK42-452cremebouquet.jpg
You know, I personally think that NFSC is easy to use with the cookie cutter. With Penny's, it's so sticky that I had to put a little more flour on it. It's because Penny's recipe doesn't require to put the dough in the fridge. NFSC requires fridge and it's no wonder they're so easy to cut the dough out.
Like I said earlier, the taste is better in Penny's, but you can always adjust it with NFSC, like I put extra vanilla extract or flavored coffee creamer.
You know, I personally think that NFSC is easy to use with the cookie cutter. With Penny's, it's so sticky that I had to put a little more flour on it. It's because Penny's recipe doesn't require to put the dough in the fridge. NFSC requires fridge and it's no wonder they're so easy to cut the dough out.
Like I said earlier, the taste is better in Penny's, but you can always adjust it with NFSC, like I put extra vanilla extract or flavored coffee creamer.
I have to agree. I tried Penny's recipe this past weekend- trying to get a jump start on my Easter cookies. I could not cut the dough. I couldn't tell a difference in taste either. I tried refrigerating Penny's dough and still had real difficulty cutting out my cookies. Needless to say, I did not get my Easter cookies done.
I much prefer NFSC recipe to work with. I'm going to try the 1/2 butter, 1/2 vanilla extract with cinnamon. That sounds GREAT!
Ok, today I modified Penny's or NFSC recipe(take your pick )
I added one tsp of vanilla, one tsp of almond, 1 TBSP of cream, and reduced the baking powder to 1tsp. I followed the recipe with same amount of flour, butter and sugar.
The dough was a dream to work with! I didn't have to refrigerate it one minute and my cutters did not stick!
I'm thrilled
I thought I should clarify the amounts I used!
I mentioned I modified Penny's or NFSC recipe. I always mix NFSC recipe in half.
This is how I modified and it worked so much better. The dough was more pliable than NFSC and not as sticky as Penny's.
3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp vanilla
1 tsp almond extract
1TBSP cream
2 sticks of real salted butter
1 egg
I added some photos of my cookies using MMF. You will see the dough didn't spread too bad with the reduced baking powder. I worked on cookied all morning and after a hour, I did have to refrigerate the dough because it was warm and my cookies were beginning to spread.
[quote="crolfes83"] I always mix NFSC recipe in half.
About how many cookies did you get out of the recipe?
[quote="AngiesIdea"]
I always mix NFSC recipe in half.
About how many cookies did you get out of the recipe?
Goodness,
I honestly didn't count. I made 3 batches yesterday. My cookie cutters are different sizes. Hmmmm, after eating all the mistake cookies I'm guesstimating..... 18, 5"-6" cookies.
giving away a secret....
here is another suggestion for NFSC or Penny's, (or any recipe that calls for cream and you don't have any on hand.) I always use and have coffee creamer in stock. I don't use enough real cream to justify keeping it around so I create my own as I need it. The coffee creamers work wonderfully and tastes even better when you use the flavored creamer. I also use the creamers when I mix up my cookie icings. Love the Hazel Nut and French Vanilla the most. There are so many new flavors now that I want to try them all just haven't had the time.
With the recipes, I mixed approximately 5 to 2 (5 tablespoons of creamer to the two table spoons of water) I poured the entire amount into the mix. I left out the almond extract (don't care for the taste) and the cookies tasted wonderful. Sometimes I will add creamer to the mix dry if my dough seems to be too wet. I wanted to add flavor to the mix and not use flour that would dull the tastes. I had no trouble rolling the dough out or cutting it.
Family loves the taste even better since I changed it.
just passing it along. 
Shyla
If someone posted the suggestion of coffee creamer before sorry for the reposting of the suggestion. This thread is long and I was to lazy to read them all.
I just happened to go on a grocery shopping at Walmart today and noticed that there is a new coffee creamer flavor: White Chocolate! I purchased it and I want to try adding these in my cookie dough. I wonder if it's too sweet? Won't hurt me to try it. 
I hate working with nfsc as I find the dough way too crumbly this is what I use and it is a dream to work with and I roll it out right after making it in between wax paper using a tiny bit of flour then cut my shapes and leave them on the wax paper slide the papers onto a cookie sheet on top each other in layers and freeze them while I pre heat the oven then take another cookie sheet and bake them like an assembly line works great. And they dont spread i used this dough to make my green beer mugs and my easter cookies
1/2 c butter
1/2 c crisco
1 c sugar
2 eggs
1 1/2 tsp vanilla or almond or lemon (whatever is yr preference)
3 c flour
1 1/4 tsp bkg powder
this is a small batch and it is so fast since you dont have to refrigerate and you can have them all cooling in the freezer
Okay I just came across this post - I haven't made either - I'd like to do a taste test, so I guess I'm going to try to halve the recipe or make even less than half...
anyway, do Penny's cookies taste more like butter cookies than sugar cookies? I was asked to make sugar cookies and I'd hate to change to a butter flavor when they are expecting sugar.... but I'd like a cookie dough that's easy to work with and tastes good! So are they both essentially sugar cookies or not?
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