I was asked to do a cookie bouquet and would like to try the no fail sugar cookie recipe. I always have used a different one and they don't taste good after freezing. So the questions are what kind of butter do I use?? Can it be margarine or does it have to be butter, stick or tub? ect.
Also, these can freeze up nice correct? Can you decorate with royal icing first and then freeze or should I wait until thawed to decorate??
Edee
Out of the mouth of experience, never use anything but real butter! It is a bit pricey.....but worth it. As a matter of fact, if I can't get it.....I just don't bake. Quality is first!
I have frozen fully baked decorated and on a stick cookies with no problems! Mine were already in individual baggies even! The trick I think is to put them out single layer in front of a "mild heat source" (after you take them out of the freezer). Like a little plug in heater.....this will prevent condensation from forming and ruining your cookies!
I agree with the others. REAL BUTTER ONLY! I add Butavan to my recipe and it ROCKS! There's no flavor like it!
I freeze decorated cookies all the time. Sometimes in containers and sometimes individually wrapped. Where Confectionary2 and I part ways is, I don't assist in the thawing process. As long as they stay wrapped, the condensation will form on the outside of the wrapping rather than on the cookie itself.
I agree with the others. REAL BUTTER ONLY! I add Butavan to my recipe and it ROCKS! There's no flavor like it!
I freeze decorated cookies all the time. Sometimes in containers and sometimes individually wrapped. Where Confectionary2 and I part ways is, I don't assist in the thawing process. As long as they stay wrapped, the condensation will form on the outside of the wrapping rather than on the cookie itself.
I like Butavan as well! Last week I received my first bottle of it. When I opened the bottle to smell of it (like a kid at Christmas), it was familiar to me! Immediately I went to my flavorings and got out my McCormick's "Imitation Vanilla Butter & Nut" flavor and they smell identical. I haven't looked close enough to see which is cheaper. Just thought it was interesting!
my mom has been using a sugar cookie recipe that i now have since i was a child.....i have never ever used butter...only margerine. they freeze great and taste great. my son's teachers are soooo addicted to them, i am making cookies for his class at least once a month. when people try them for the first time they love them...they say they are a mix between a sugar cookie and shortbread. i have decorated them with both royal icing and mmf...people prefer the mmf. not to brag or anything..lol.
I love the no fail sugar cookie recipe from this site. I've used it 4 times now on cookies and my cousin who is the best cook and baker in the world called to tell me they were the best sugar cookies she's ever tasted! That equaled about 1000 compliments to me. I too use real butter only and I use it in the sticks. Also, at the end of the recipe there is a tip to roll it between parchment paper and refrigerate for a short time before cutting and I find that very handy.
I love the no fail sugar cookie recipe!!! I use to use the betty crocker mix and use the cut out recipe and my cookies sorta looked like blobs. with the NFSC they look nice. oh and i dont use real butter either!
Would you be willing to share this recipe for me to try?
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