Hi everyone. Just wanted to share this little info. I substituted sour cream for the whipping cream (was too lazy to go to the store) in the recipe and they turned out delicious! I like them better than NFSC.
Will try to post pictures if I can figure out how to do it.
Naty
sounds like it would tourn out great. hope to see the pic.
Thanks Naty! Was wondering about that whipping cream, that is not something I always have around!
Michele
This is the link I was given for Penny's cookies...
http://www.texasmonthly.com/mag/issues/2000-12-01/statefare.php
My sisters youth group is having a car wash/bake sale in June and I'm in charge of a lot of the bake sale goodies. I was thinking about making some of these. Thanks for the sub!!!
This is what I got when I searched.
http://texasmonthly.com/mag/issues/2000-12-01/statefare.php
It will take you to the recipe.
Sue
I plan on trying out this recipe soon. 
Whats unbleached flour? In England we have Plain Flour (your all-purpose flour), Self Raising Flour (flour with baking powder in) and Sponge Flour (that make the most lightest but moist cakes I've ever made) so what unbleached the equivilent to?
Plain white flour would be the equivalent of unbleached flour. It's just an all-purpose flour, used in most baking. In North America, there's all-purpose flour, cake and pastry flour (very fine), self-raising flour, and bread flour. In Canada, there's not much difference between all-purpose and bread flour, but apparently in the US there's a big difference. I think the bread flour is heavier. I use all-purpose for most baking.
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