?'s About Khalstead Modified Nfsc

Baking By yummy Updated 31 Jan 2011 , 5:28am by myslady

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yummy Posted 30 Jan 2011 , 9:05am
post #1 of 2

I'll be making this recipe to be delivered on Tues. for a Wed. party. Can I make them tomorrow (Sunday)? Looking at the instructions, it says bake frozen for 7-8 min for 4", let cool on sheet for 10 min. is this right?

Has anyone substituted the almond for more vanilla ; how vanilla is it with 3 tsp.?

I'll probably be making 3" or 3 1/2" rounds should I bake for less time; I want to add fondant while cookies are hot; will the fondant effect the cookie since it's firming up on the pan?

How long do I let my fondant decorated cookies dry and how do I freeze and thaw them for delivery? They'll be packaged in the cookie bags tied with curling ribbon.

1 reply
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myslady Posted 31 Jan 2011 , 5:28am
post #2 of 2

I can't answer all your questions, but you can make the cookies in advance. Adding fondant while the cookies are hot will adhere the fondant to the cookie. You can bag them at any time and shouldn't have to freeze them because it will only be a couple of days.

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