You'll love it!!
The eggs and butter do not have to be at room temperature, but I do soften the butter a little before using it.
I believe the dough can be frozen, but I have never done it.
I've frozen the dough several times with no problem. The last batch was 6 weeks "old" in the freezer (double wrapped) and it was just as yummy as when I made the first batch.
Also, to minimize shrinking of your cut-out shapes: cut out the cookies, place on parchment lined baking sheets, and freeze or refridgerate for 15 minutes. The batch will cook as usual but not shrink as much as when they are baked warm.
I've also made NFSC with cinnamon, lemon, etc. and they take flavor very well.
HTH
MaryAnn
I always have dough ready to go in the freezer.
As far as the butter being room temp, I rarely do that. If you have a good mixer it will take care of that.
It's a great dough to work with and tastes good too, especially when frosted.
I am making NFSC for the first time tomorrow and I have a question, too. Is the flour all purpose, plain, or self rising? TIA Randy
Thank you, I was pretty sure it was because of the adding baking powder. Wish me luck on my first cookies!
If your cookies are cut out, just pop them in the oven right from the freezer. It takes a few more minutes to cook, but they spread less.
If you cook only until the tops are dry, you get a cookie dough flavor - slightly brown on the edges gives you a more 'toasted' flavor.
(I always double the vanilla.)
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