NFSC Taste:
http://www.cakecentral.com/cake-decorating-ftopict-43221-nfsc.html
http://www.cakecentral.com/cake-decorating-ftopict-41876-nfsc.html
How to Prevent Spreading:
http://www.cakecentral.com/cake-decorating-ftopict-56358-nfsc.html
http://www.cakecentral.com/cake-decorating-ftopict-55504-nfsc.html
How to Roll to Different Thickness/Storage:
http://www.cakecentral.com/cake-decorating-ftopict-56127-nfsc.html
http://www.cakecentral.com/cake-decorating-ftopict-55651-nfsc.html
NFSC Bouquets:
http://www.cakecentral.com/cake-decorating-ftopict-47517-nfsc.html+bouquet
http://www.cakecentral.com/cake-decorating-ftopict-48555-nfsc.html+bouquet
http://www.cakecentral.com/cake-decorating-ftopict-47502-nfsc.html+bouquet
HTH
I've used this recipe several times with little to no problems. The first time I made them, I added in all of the flour and it was too dry. I just added a little more butter and it was fine. I've never had a problem with them spreading. I do usually freeze them for a little while before baking, but not every time. I haven't tried many other recipes. Just out of curiosity, which ones haven't worked for you?
I have made these several times without any problems. The only problem I did have is I left the butter out overnight and when I made the dough the cookie spread. If I used the butter out of the fridge it worked better. Hope that helps! I followed the tuturial on How to Bake and Decorate Cookies and I had great results! Antonio74's icing worked fine, but I have better control over buttercream. I keep making the royal and practice with it on the NFSC. HTH
The NFSC recipe has been wonderful for me. All of my customers love the taste (I use equal parts of vanilla and almond flavoring in my "standard" recipe. If another flavor is requested, I simply go from the original recipe and adjust accordingly for the desired flavor). I would say that 90% of my wedding and bridal/baby shower cakes are accompanied by my cookies.
The only *problem* that I have personally encountered is that the recipe is a bit on the dry side. When I first started using the recipe, my cookies would crumble. So, I added one additional egg to the recipe and bam! Problem solved. Now, they roll out smoothly, and bake up perfect each and every time.
cakesbyamym -- thanks for that tip. I love the taste and handling of this recipe, but like others, found it a bit on the dry/crumbly side, like it doesn't want to absorb all the flour. The taste is fantastic, I use all almond flavoring and people tell me they're the best cookies they ever had. I'll add an extra egg next time!
I've had problems with other recipes in the past, but the NFSC are really easy. I rolled them into sheets as the recipe suggested and put them into the fridge. The cookies bake up perfectly with very little spreading. I will definitely try the extra egg that was suggested because they are a little dry. What a great tip!
i use the nfsc for all of my decorated cookies and word spread quickly and i went from doing 2 dozen cookies for holidays to at Christmas i put out over 200 cookies...i use almond flav in both my nfsc dough ( i use a little more than the recipe calls for ) as well i use almond flav in my royal icing.
They hold up wonderfuly and make a great cookie bouquet too.
best of luck.
In a pinch, I've popped mine into the microwave for 20 seconds, and have had no problems with it at all. Kellym is right though...better to bring to room temperature.
I use this cookie dough all the time and have NEVER had a problem with it!! I make sure I don't bake them too long ..just golden brown on the bottom.They freeze really well and taste fresh for along time!
Quote by @%username% on %date%
%body%