Hi there my name is Alicia, and Im a new cookie addict. I understand there are no 12 step programs for me and I accept this. 
I stumbled onto www.elenis.com one day, and was tranfixed! As a woman who has always cooked and baked from scratch, Im comfortable in the kitchen, and like to make make things pretty...but I felt I found my true calling!
So I have spent the last few weeks acquiring lots of things, and trying to learn what so many pictures of fabulous things make look so easy!
Sadly, sugar cookies have never been my cookie! I make amazing choc chip, and other cookies, but I never got into sugar ones. (Im a chocolate girl!)
I have messed with the baking of the cooking a few times, and found a silpat is your best friend. My first time out, I discovered that getting the cookies off the counter...not so easy!
So the silpat helped that quite a bit...my next task, um my tapered french rolling pin, wasnt really useful in making cookies the same thickness all the way through! Ok so I got another pin. Thats covered, now I can get the cookies off the counter and they are all the same thickness!
Hmm ok I tried flooding cookies, imagine I had no toothpicks, so the end of wooden matchsticks had to do! They looked ok, but Im a perfectionist, so I realize I have quite a ways to go!
Just looking at all the pictures here at cc is just beyond inspiring! Your all my heros!
I will be taking some cake decorating classes at a local community college, and that will be helpful, as I learn from watching quite well. I hope this leads to a side business, as I currently work at home depot and staring at toilet flappers all day is kinda boring lol.
Anyhow here are my questions, and please I apologize for my lengthy post, I just dont have any friends to talk about this stuff with, since they all think this stuff is fun to eat, but could care less about the science behind it!
1. Is marg. ok in pennys and nfsc recipes. I prefer to use butter in all cookies, but since Ill be pounding these out in force for practice reasons, 49 cents for marg. vs 2.oo a lb for butter is something to consider!
2. I am going to try both pennys and nfsc recipes. I have been considering using maple flavoring, just for something diff, has anyone done this as of yet?
3. I have found that vanilla bean paste adds a great flavor to the cookies, although all my coworkers keep saying my cookies are not sweet enough! Not to mention, you can say you made "vanilla bean cookies" available at williams sonoma, my home away from home!
4. does processing the granulated sugar in the cuisinart before making the cookies for 30 seconds have that much of an impact on the final structure of the cookie? I have read that it makes it much nicer? Any comments on this?
5. Tonight Im going to make cookies and use tobas Icing, just to try it. I am anxious to try antonias as well, since her cookies are just fabulous, truly the most impressive I have seen, she could put eleni out of business! Just I keep reading tobas icing is really sweet, and that might solve my sweet problem.
6. How much icing (by lb of confectioners) should I expect to need for 1 batch of nfsc?
7. If you made it this far and read all this, you deserve a Hand!
Thanks for reading, I look forward to getting to know all you, learning from you, and sharing my thoughts and progress through photos!
Alicia aka pumpkinwaffles
Welcome to CC. I think you will like it here.
Margarine will work fine, but has more water and hydrogenated oil than butter, so the texture will be different. I prefer butter for many reasons, but that's not to say that you shouldn't use margarine. With most things, it's personal choice (and finances).
I have not made nfsc, but have looked at the recipe. In my humble opinion, it needs about 1 cup less flour, and some sort of liquid, such as milk or buttermilk (my favorite).
I'd reserve the maple flavoring for those who really like maple. You can always offer it as an alternative.
When it comes to cookies, I just usually use regular granulated sugar or brown sugar. Putting sugar through the food processor is not my thing. I guess I'm just not into the extra work. You can buy super fine sugar if that's what you're wanting. I use this for cakes. It makes for a wonderful texture on my cakes.
As for your co-workers saying your cookies are not sweet enough, they are probably used to the grocery store cookies that are practically pure sugar. 
I like the vanilla bean paste. It is so wonderful any many things. I use it all the time. It's one of my favorite "secret" ingredients.
If you are going to be doing a lot of baking, you can order vanilla by the gallon or less directly from Nielsen-Massey. It's expensive, but a gallon lasts a very long time and, to me, it's well worth the money. They even have powdered vanilla which is great in crusts and cookies.
I know I haven't answered all of your questions, just the ones I actually could. Good luck with your new venture.
Michele
Thanks so much for your reply, I hadnt thought to use brown sugar! I love dark brown sugar in all my other drop cookies, its all I use. I do normally use all real butter, as I feel its the best for baking in my experience.
My friend Kim said she wanted my recipe for peanut butter choc chip cookies because they tasted just as good as the grocery store 
. I almost died! I take cooking seriously, and never buy mixes or store bought baked stuff, and I can taste the aftertaste of grocery stuff and mixes (sensitive palatte), so I strive for a great gourmet taste lol. It was so funny, she went on and on about how much she loved store cookies and considered it a high compliment. 
I guess its all about taste. Im not knocking anyone who likes storebought, or uses mixes, its just not my thing. I enjoy the whole homemade process, testing stuff and what not. I also dont have kids, and at 36 almost 37, I have been cooking for a long time, so its easy for me since its a hobby. Busy people or those who just dont like to cook, or who prefer convenience, its a great option.
I also love to use buttermilk, I use it almost exclusively when baking, so Im assuming you use it in pennys cookies, or if you have another recipe would you mind sharing it with me?
Thanks
Alicia
Hi, Pumkinwaffles, welcome!
So the silpat helped that quite a bit...
Try parchment paper. You can roll directly on it, too. Once the cookies are baked and cooled, wipe with a papertowel and re-roll on it. Use the sheet until it turns brown, then toss.
1. Is marg. ok in pennys and nfsc recipes. I prefer to use butter in all cookies, but since Ill be pounding these out in force for practice reasons, 49 cents for marg. vs 2.oo a lb for butter is something to consider!
If there isn't too much water in the margarine, you should be okay. Butter works best according to Penny.
I found this. Haven't tried it, but it looks interesting.
http://forum.cakecentral.com/cake-decorating-ftopict-232561-.html
2. I am going to try both pennys and nfsc recipes. I have been considering using maple flavoring, just for something diff, has anyone done this as of yet?
IMHO the RS cookie should be simply flavored. So I would use vanilla in the cookie and go crazy with the flavoring in the icing. I like to use candy flavorings in the icing -- Lorannoils.com. You'll find some really interesting and unusual flavors! That maple flavor would taste good and be perfect for fall cookies, leaves I'm thinking.
4. does processing the granulated sugar in the cuisinart before making the cookies for 30 seconds have that much of an impact on the final structure of the cookie? I have read that it makes it much nicer? Any comments on this?
I personally don't see the need. I use regular ol' granulated sugar. If you think it gives you a better texture and don't mind the trouble, go right ahead. I make more work for myself in too many other areas.
5. I keep reading tobas icing is really sweet, and that might solve my sweet problem.
I don't think it's too sweet. I guess it's just differing opinions.
6. How much icing (by lb of confectioners) should I expect to need for 1 batch of nfsc?
I make a double batch of Toba's icing, but it really depends what size cookies you're making. I sometimes go-over a glazed cookie for dimension. If you only make the one batch, you can freeze your cookies for decorating later or make more icing. Also, her icing made with water keeps for three weeks in the fridge.
I also love to use buttermilk, I use it almost exclusively when baking, so Im assuming you use it in pennys cookies
Penny's cookie recipe calls for whipping cream or whole milk. I would think the lower fat content of buttermilk would affect the recipe.
HTH!
Vanilla bean paste?? Never heard of this. I'm intrigued. What's the ratio to use this instead of liquid vanilla? 1 tsp vanilla = ? of vanilla bean paste??
I'm off to search the 'net for "vanilla bean paste".
Edited to say:
I have a great recipe for "The Ulimate Double Chocolate chip cookie". But it's at home. I can pass it along tomorrow. How 'bout that recipe for chocolate and peanut butter cookie?? THAT sounds wonderful! Can you post it or PM me with it??
Thanks!
pumpkinwaffles.......welcome to the cookie world. you sound like you really have a good head for the game. i wish i had more time to experiment. the only thing i can comment on is the toba's icing. it's definately sweeter than royal. i find it a little more forgiving to work with also. i personally also never use margarine in my cookies. i get a smoother softer cookie with butter.
well, good luck. can't wait for you to post pics of your decorated cookies
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