I learned a few things so I figured I'd share since I've learned so much from all of you! First, they got rave reviews and in a taste test, everyone preferred the taste over the NFSC. Also, I tried cookie some right away since it said that it didn't need to be chilled and then I chilled a batch like I would if they were the no fails and chilling made a huge difference in how much it spread. The first batch I made exactly as the directions dictated. I always do that first to see what it tastes like as is. They didn't spread a lot but just enough to make the MMF not quite fit as nicely and the top wasn't as flat. The chilling made a big difference though and they were as beautifully flat and held their shape like the no fails.
I think I've found my new favorite recipe - thanks Penny!!!!!!!
From the texasmonthly.com:
Penny's Cookies
from Penny's Pastries of Austin
Butter Cookie Dough
1 cup salted butter
1 cup granulated sugar
1 large egg
2 tablespoons whipping cream
2 tablespoons vanilla extract
1 teaspoon almond extract
3 cups unbleached flour
11/2 teaspoons baking powder
Preheat oven to 325 degrees. In a mixer combine butter and sugar. Add egg, cream, vanilla, and almond extract all at once and thoroughly blend. In a separate bowl stir together flour and baking powder. Add the dry ingredients to the wet ones and blend. Roll out to a thickness of about 1/4 inch and cut with a cookie cutter. Bake on a greased cookie sheet 8 to 12 minutes and cool on a rack. Makes about 3 dozen cookies. (Dough does not need to be chilled before using.)
Basic Glaze
1 tablespoon light corn syrup, such as Karo
1/4 teaspoon almond, orange, or lemon extract
3 cups powdered sugar
Using a mixer, dissolve syrup and extract in 1/4 cup warm water. Add sugar and beat on low speed until smooth.
Royal Frosting
3 large to extra-large egg whites
31/2 cups sifted powdered sugar
1/4 teaspoon cream of tartar (optional)
commercial paste colors (available at hobby shops or cake-decorating supply stores)
decorative stencils (available at hobby shops)
Using a mixer, beat first 3 ingredients on low speed until mixture thickens. Then beat on high until it forms stiff peaks and the shine dulls to a sheen, 7 to 10 minutes. Tint to desired color(s), using about 1/4 to 1/2 teaspoon per half cup of frosting. Royal frosting crusts over quickly, so cover bowl or pastry bag with a damp cloth when not actively working.)
To decorate using a stencil, put about 1/4 teaspoon of royal frosting on tip of a small cake spatula, ideally an offset spatula (with the blade bent so it is lower than the handle, like a trowel). Hold stencil in place on a cooled, dry cookie. In a single stroke, swipe a thin layer of frosting across it and carefully lift stencil. Dries in an hour, longer if weather is humid.
here is the link 
http://www.texasmonthly.com/mag/issues/2000-12-01/statefare.php
i don't know if the 2tbs of vanilla is a typo or not....but i made them as directed the 1st time and the taste of the vanilla extract was awful!! so i tried it again w/only 2 teaspoons of vanilla and they were perfect.
I don't think it's a typo. Vanilla flavor dissipates when you cook it. I didn't notice the vanilla being too overpowering.. make sure you are using real vanilla and a good quality one. I add extra vanilla to anything I bake because the flavor won't come through if you don't.
I'll have to try chilling the dough.. I made it and didn't and they did spread a little.. not overly so though. Penny's is my favorite recipe too.
I have been told the t tablespoons is NOT a typo. I haven't made it that way yet, because the only time I made it I assumed it was a typo.
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