Do the NFSC taste salty? I made a batch for the first time and followed the directions sxactly. It tasted so salty to me, and I love salt.
I'd love to try Penney's if anyone would like to pm me with the recipe.
Thanks a bunch, I'm no expert cookie baker and I'm still looking for that perfect recipe. 
I never put salt in my cookies, brownies, cakes, icing, etc. Usually the amt is so small I figure it won't be missed (i.e. 1/8 or 1/4 tsp). Any recipe that has 1 tsp of salt, I look at it and ask, "Are they kidding??? A whole tsp of salt in a COOKIE???"
It started with my 1st husband who had high blood pressure and we were reducing sodium any way we could. It was a nice side effect that I found the sweet stuff tasted either OK or tasted better without it.
Here's Penny's Cookie recipe:
http://forum.cakecentral.com/cake-decorating-ftopicp-1471741-.html
(patton78's post)
HTH
I follow the directions exactly as well and have never tasted a bit of salt. Did you use salted or unsalted butter? Maybe salted butter will give you that salt taste. I use unsalted and then add the little bit of salt that the recipe calls for.
Yah- I would guess you used salted butter??? It makes a big difference when I use salted in my buttercream icing, so I'd imagine it makes a big difference in cookies, too.
You CAN use salted butter - so long as you leave that 1/4 tsp salt out of the recipe!!! A cup of salted butter contains approx 1/4 tsp salt, so if you add the salt as well, it's twice as salty - yuck! I believe salted butter in the US has a higher water content - that will effect your baking outcome? I used salted butter quite a lot in baking, but then EU butter has 80% fat whether it's salted or unsalted!
You CAN use salted butter - so long as you leave that 1/4 tsp salt out of the recipe!!! A cup of salted butter contains approx 1/4 tsp salt, so if you add the salt as well, it's twice as salty - yuck!
Ditto!! Either use unsalted butter and follow recipe or use salted butter and leave extra salt out!!
I LOVE the Wilton Rollout cookie recipe. I haven't gone back to any other since I tried it.
Its not hard to make and you don't have to refrigerate it.
Its on their site.
www.wilton.com
I found them to be very salty as well and my butter was not the salted kind. I did like the way they held their shape and didn't spread so maybe next time I will leave out the salt or add a little less.
I must be in the minority but I like a little bit of salty in my sweets. In fact, when my buttercream seems too sweet or just doesn't taste exactly like I want it to, I add a tiny pinch of salt and that usually takes care of it. I've only used the NFSC recipe once, and I don't remember much except that I didn't think they had alot of taste. I usually use a recipe from allrecipes.com. I think it's called Best Rolled Sugar Cookies.
I accidentally used salted butter and then added the called for amount of salt in a recipe and you could taste it. Since I do not always have unsalted, I omit the salt if I use salty butter...... and vice versa.
I must be in the minority but I like a little bit of salty in my sweets. In fact, when my buttercream seems too sweet or just doesn't taste exactly like I want it to, I add a tiny pinch of salt and that usually takes care of it. I've only used the NFSC recipe once, and I don't remember much except that I didn't think they had alot of taste. I usually use a recipe from allrecipes.com. I think it's called Best Rolled Sugar Cookies.
I'm with you....I especially like a tsp or so of salt in my icing! LOVE the hint of saltiness it gives!
*feeling lost here* What is NFCS??? And the salty cookie issue is most likely not from salt at all....in fact it may well be too much baking soda. That's the normal cause of a too salty cookie. Unless of course you really did use too much salt...
Ahhh!!! That sounds like one I need to visit....I have a butterfly cake to do next week for my daughters birthday!! Thanks!!
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