Cookie Baking And Decorating Questions.
Baking By BakingGirl Updated 22 Jan 2007 , 8:56pm by ValMommytoDanny
I made a batch of the NFSC last night which I would like to decorate today. I have not really made cookies for decorating before so rolled the dough out 1/4" thick according to the instructions in a cookie decorating book that I have. I baked the cookies for about 11 minutes until the edges just had started to brown. Are these cookies supposed to be crisp all the way through, or will they stay a bit soft in the middle? The cutters were large so they are big cookies. I am not used to rolling so thick so I actually find the idea of eating them a bit unappetising, it just seems like such a hunk of dough. My idea of an good cookie is a super thin crispy gingerbread cookie, but that is just me.
I also found the flavour of the cookie pretty sweet. I was planning on decorating with royal icing, but that would make the cookie even sweeter. Can I substitute the water in royal icing with lemon juice, or will that make the icing fail?
I can answer part of this....the NFSC is soft in the middle. I love them! Of course I LOVE soft cookies! I personally didn't find that the royal icing made the cookies too sweet. In my opinion this cookie is not too sweet in the first place. Surely someone else can answer your question about the lemon juice. Sounds like that would be good. I do know you can add flavorings as long as they aren't oil based. Never thought of the lemon juice! I'd like to know if anyone else has tried it!
Funny you should say the cookies were so sweet. I love the recipe because to me they taste like a shortbread cookie (not so sweet). Hum?
As far as substituting lemon juice I would think (my opinion only) it would make it too tart. I love the flavor of lemon in my royal icing and use it all of the time on these cookies. I also love the orange flavoring on them. Let us know how it tastes if you decide to substitute.
Thank you all for your helpful replies. I think it is probably just me who thinks the cookies are sweet, I think it probably it is because they are so plain that the sweetness is more obvious to me. But I am glad to hear that I can use lemon juice in the icing, will definitively try that as I love lemon. I will keep you posted on how it works out.
Just a quick feedback on the flavour of the RI with lemon juice, OMG it is fantastic!! I used the juice of 1 lemon and 1 lime which I used to make up 1/2 batch of icing. It measured out to be the right amount of liquid but had to add about a tbsp of water while the icing was beating as it was too dry. Not sure if that is a result of using lemon juice or if I had not measured the juice accurately enough. But the flavour is great, brilliant for really plain cookies. If any of you are from the UK, it tastes exactly like the powder part of a Sherbet Fountain. Maybe I should make Anise cookies to put it on, be a grown up version of the Sherbet Fountain sweet.
Here in San Antonio we would say it probably tastes like a key lime or margarita cookie. I will definitely try it.
great info! I will have to try the lemon juice, I am making cookies tonight so this is right on time.
Thanks 
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