My NFSC failed for the 2nd time in a row! I'm so frustrated! I haven't done anything different...I never had a problem in the past. My NFSC is slightly modified (sub. some of the sugar with brown sugar and different extracts/spices) but it was fine in the past...until now! When I mix the dough it is very moist, and is still quite moist when I take it out of the fridge. In the past it was always dry and I had to work with it a little bit. Past two times it was too moist...first time I rolled out in powdered sugar, this time in flour. When I bake them they are very crumbly, they spread more than they did before, and they are really puffing up. So frustrating!

This time was also my first time using skewers for my bouquets. I usually buy Wilton's lollipop sticks, but had read of so many other's using skewers I thought I'd try....we had drawer full of them anyways. Didn't work so well. Many of them cracked down the middle where the sticks were, of those that made it about half were spinning so they baked away from the stick, and then when the bouquets were made quite a few slid right down the stick. Very dissapointing.

The good thing is they tasted wonderful and were just for my mom and sisters. My kids did the decorating (ages 4 and 5) and they looked cute so all was well as far as that goes. But I need to get this figuired out, I don't want to only do cookies for family!

Thanks for listening to me ramble! Just had to vent...that gave me a tough start to Mother's Day!! Jodie

I used a soft cake flour one time and mine were very crumbly and spread, did you perhaps dot hat? Just a random thought though.

could be the change to Blue Bonnet, sometimes the cheaper margarines (and butters) have a higher amount of water in them.

I only use Pillsbury all purpose flour and I use Imperial margarine, never have a problem. When I used Gold Metal flour, they spread.

Okay I think I've figured this one out. I have problems with it failing when it isn't cold enough. So cut them out and put the tray in the fridge for a few minutes to firm them up before you cook them.

Blue Bonnet has way to much water. Try gold'n soft. It is also really cheap. Don't get the lite, just the regular. It works great. I have found it to work the closest to real butter. Good Luck!!

Thank you! Sounds like it was the margarine...I'll go back to WalMart brand, only a few cents difference. I've been thinking and thinking, could've sworn I hadn't changed anything...finally downed on me today when I opened the fridge and saw the Blue Bonnet sitting there...glad I finally realized I did do something different and you all were able to confirm that was my problem. I'm glad to have an answer...I really liked NFSC and was ready to give up on them completely! Jodie

I agree witth previous poster that uses Imperial Margerine! That's what I use too...mainly because I can get it really cheap at Walmart! lol It has always worked great for me! Good Luck with your next batch and let us know what happens.

Joanne

You are all so great for helping me solve this mystery! I was telling my husband just this morning that the problem was solved. And I went through the whole story about WalMart no longer being cheaper and my buying Blue Bonnet instead...he said, "well I always buy Imperial" I guess I should have let him do the grocery shopping Imperial it will be from now on...I used to buy that originally because it was the cheapest, but then WalMart brand was cheapest...I guess I shouldn't worry about the pennies and just stick with what I know works! Thanks again, I am so excited to try my cookies again! Will let you all know how it works! Jodie

The best butter to use is the one highest in fat....this according to Alton Brown!
Also he warns to check expiration dates on these as they get over looked by most of us! I know I never even knew butter could go rancid in the package but he says it's not as uncommon as you would think...scary to me. I'd die if I made a cake and icing with rancid butter and didn't even know it!!!!

One more thing...do you think it was the "bad" dough that made my skewers not work? Or should I stick with the lollipop sticks?

That's a good point! I usually check my expiration dates on my dairy in the store so I know it will be good for awhile...however, I never check my margarine...not sure why?! I will be sure to do so now!

I use wilton pop sticks for my cookies on a stick and have never had a problem, but who the heck knows till you try, right?

Have you tried real butter?
I always use real butter and I've never had a batch fail. I do cut the baking powder in half when using fondant, and I keep the dough cold.