Sugar Problem

Baking By lariest Updated 18 Dec 2006 , 6:29pm by RisqueBusiness

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lariest Posted 17 Dec 2006 , 7:37pm
post #1 of 10

Hi all

Does anyone know what kind of sugar is required in the NFSC recipe?

I assumed it was castor sugar but I didn't have any on hand so I grinded some granulated sugar but didn't grind them fine enough so my dough now has undissolved granulated sugar in it. I didn't want to beat till all the sugar dissolved as I was afraid that I would be overbeating the butter and end up with cookies that spread. Will the undissolved granulated sugar in my dough be a problem? Will it affect the taste? I haven't baked them yet.

PS. Can I use powdered sugar?

Thanks! thumbs_up.gif

9 replies
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patticakesnc Posted 17 Dec 2006 , 7:46pm
post #2 of 10

Regular granulated sugar is what I use.

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kbselig Posted 18 Dec 2006 , 4:47am
post #3 of 10

I also use reg. granulated sugar.

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tricia Posted 18 Dec 2006 , 4:50am
post #4 of 10

I used regular sugar too..they turned out great..

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TiffTurtle Posted 18 Dec 2006 , 5:29am
post #5 of 10

im pretty sure that you are just supposed to use regular sugar..thats what i have been using and they have turned out great.

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lariest Posted 18 Dec 2006 , 8:28am
post #6 of 10

do u get undissolved sugar crystals in your dough as well when u use granulated sugar?

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redpanda Posted 18 Dec 2006 , 8:51am
post #7 of 10

I baked a batch of NFSC tonight, and there were no undissolved crystals, at least not after baking. I cream the sugar with the butter, though, and haven't worried about overbeating the sugar. I haven't seen much spreading, especially if I bake them when the dough is nice and cold to start.

RedPanda

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acookieobsession Posted 18 Dec 2006 , 2:42pm
post #8 of 10

You are supposed to beat the butter and sugar until it is creamy and white-ish. Just a hint, I always grind my granulated sugar a bit because I feel that it gives the cookies a better taste. Kind of a pain, but I do notice a difference. I even notice when I roll out the cookies and cut them I can hear the sugar cracking as the cutter goes through it. i was lazy once and did nt grind, not again!

Good Luck,

Julia

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kbselig Posted 18 Dec 2006 , 6:25pm
post #9 of 10

The dough will be grainy from the sugar, but not after it is baked.

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RisqueBusiness Posted 18 Dec 2006 , 6:29pm
post #10 of 10

the sugar will melt in the baking process

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