I am a relative novice at cut out cookies
i want to make some for my best friend's baby shower- can anyone give me a fail proof recipe for cookies which will be fail prrof.
i have tried a bunch but none retain the shape
please help- need to work on them this weekend
thanks in advance
Use the NFSC recipe from this site. I use a very, very similar recipe. The only real difference is that the recipe I use is half the size. And I never chill the dough. Mix and cut and bake!
1 cup butter
1 cup sugar
2 tsp. vanilla
1 large egg
2 tsp. baking powder
3 cups flour
Cream together the butter and sugar until light and fluffy (about 3 min). Add the egg and vanilla and beat until well mixed. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the creamed mixture by thirds, mixing only until combined. Lightly flour a sheet of waxed paper. Place a disk of the dough onto the surface and lightly dust with flour. Roll your dough to 1/4" thickness (if you place a 1/4" dowel on each side of the paper and roll your rolling pin along them you should have an even dough thickness for your cookies). Bake on ungreased cookie sheets at 350 degrees for 10-12 minutes.
I was wondering if annyone had one that DIDN"T spread. 
I always used NFSC but it spreads and doesn't give nice, thick cut edges. I use colder butter, I refridgerate the dough, I pop the trays in the freezer after they're cut - nothing works.
Any Ideas?
thanks
i will try it this weekend and let you know how it turned out
Anyone have a recipe other than NFSC. I just really don't like the taste of it. I am not a huge sugar cookie fan though. I tried adding a different flavoring to it as well but still wasn't WOWed.
CakeDiva,
Have you tried reducing or eliminating the baking powder? I only use 1/2 the amt called for, and my edges stay nice and straight.
No, I haven't tried this but I will!! Thanks for the tip.
CakeDiva,
Have you tried reducing or eliminating the baking powder? I only use 1/2 the amt called for, and my edges stay nice and straight.
I've started to do this, too, though I can't say I've had much trouble with spreading. I've noticed that when I make the chocolate version of this recipe (adding 3 oz. of premelted baking chocolate when I add the egg and vanilla), there is almost zero spread. My sister likes the chocolate best, and will eat it without icing. I still like the added sweetness of icing! Also, you can add 1 cup of mini-chocolate chips after the flour is mixed in. Yumm! Double chocolate!
I've started to do this, too, though I can't say I've had much trouble with spreading. I've noticed that when I make the chocolate version of this recipe (adding 3 oz. of premelted baking chocolate when I add the egg and vanilla), there is almost zero spread. My sister likes the chocolate best, and will eat it without icing. I still like the added sweetness of icing! Also, you can add 1 cup of mini-chocolate chips after the flour is mixed in. Yumm! Double chocolate!
I am going to try this chocolate recipe but when you say baking chocolate, do you mean unsweetened? Like Baker's Chocolate? Or just a good, melted chocolate? thanks
I use a modified version of the NFSC recipe, too. It's the same recipe as Gemini, except I only use 1 t. baking powder.
I've started to do this, too, though I can't say I've had much trouble with spreading. I've noticed that when I make the chocolate version of this recipe (adding 3 oz. of premelted baking chocolate when I add the egg and vanilla), there is almost zero spread. My sister likes the chocolate best, and will eat it without icing. I still like the added sweetness of icing! Also, you can add 1 cup of mini-chocolate chips after the flour is mixed in. Yumm! Double chocolate!
I am going to try this chocolate recipe but when you say baking chocolate, do you mean unsweetened? Like Baker's Chocolate? Or just a good, melted chocolate? thanks
I use Nestle brand, yes it's unsweetened, and it's in the baking supply aisle...yellow box. The chocolate comes in 1 oz. premelted packets. You just run some hot water over the packet, tear open, and squeeze. I know you can use cocoa powder mixed with vegetable oil...I think the conversion is on the can.
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