Nfsc Lack Of Taste?? Anything Better?

Baking By nefgaby Updated 29 Jan 2007 , 7:48am by tayesmama

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nefgaby Posted 25 Jan 2007 , 2:01am
post #1 of 23

Hello everybody, I´m a big fan of Sugar Cookies and have used the NFSC recipe from this site twice, I love the way they turned out, that they don´t lose their shape in the oven BUT I´m not crazy about the taste, I don´t know if I´m missing some taste buds but for some reason I feel like they lack of taste/sweetness, to me they taste almost like a short bread, not very sweet at all... just wondering if anybody has a better tasting recipe that works as well as NFSC with the shape and is willing to share? Please!! icon_rolleyes.gif I would really appreciate it, I can´t wait to make more cookies but would love for them to taste as good as they look (hopefully they will look nice icon_biggrin.gif )
Thanks everybody, I really appreciate it!

edited to add: I also need them to be able stay put on a stick, for cookie bouquets... thanks again!

22 replies
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tayesmama Posted 25 Jan 2007 , 5:18am
post #2 of 23

You could PM Mac for a delicious recipe by Penny McConnell. It's wonderful! Here's a link to a thread w/a little more info on her recipe:

http://forum.cakecentral.com/cake-decorating-ftopict-69731.html

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7yyrt Posted 25 Jan 2007 , 6:14am
post #3 of 23

The dough itself is not very sweet, I think because most people use them with quite a lot of frosting on them. If the cookie is sweet too, it becomes too much.

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cambo Posted 25 Jan 2007 , 6:34am
post #4 of 23

I agree with 7yyrt....they are designed to be "not so sweet" accompanied with lots of icing! I have experimented a lot with the recipe with different extracts like butter, almond, lemon and vanilla and have grown pretty fond of it!

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ckkerber Posted 25 Jan 2007 , 6:45am
post #5 of 23

I posted a sugar cookie recipe in the files from Cooks Illustrated "Best Recipe" and it's yummy. Here's the link:

http://www.cakecentral.com/cake_recipe-2352-1-Master-Recipe-for-Rolled-Butter-Cookies.html

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nefgaby Posted 25 Jan 2007 , 4:16pm
post #6 of 23
Quote:
Originally Posted by ckkerber

I posted a sugar cookie recipe in the files from Cooks Illustrated "Best Recipe" and it's yummy. Here's the link:

http://www.cakecentral.com/cake_recipe-2352-1-Master-Recipe-for-Rolled-Butter-Cookies.html




Thanks for the link, just a question, do this cookies lose their shapes when being baked??

Thanks to everybody else for their input, I just never thought of them that way and makes total sense... Thanks again! thumbs_up.gif

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nefgaby Posted 25 Jan 2007 , 4:25pm
post #7 of 23
Quote:
Originally Posted by tayesmama

You could PM Mac for a delicious recipe by Penny McConnell. It's wonderful! Here's a link to a thread w/a little more info on her recipe:

http://forum.cakecentral.com/cake-decorating-ftopict-69731.html




Thanks so much, I just sent her a PM! thumbs_up.gif

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cookingfor5 Posted 25 Jan 2007 , 4:27pm
post #8 of 23

Here is my sugar cookie recipe. It is a huge hit wherever they go.
3/4 c. shortening (1 stick margarine and 1/2 stick butter)
1 c. sugar
2 eggs
1 tsp. vanilla (I don't use because I can't taste a difference)
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt

The secret is using part margarine and part real butter. After mixing, cut them out relatively thick and bake at 400 degrees for 8 minutes. The time varies depending on your oven. I have tried dozens of recipes and this one I get compliments from even the hardest critics. The name is Traditional Sugar Cookies and it is found in one of those checkered books everyone and their mom has.

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aminium Posted 25 Jan 2007 , 4:31pm
post #9 of 23

I use Martha stewart's recipe for sugar cookies. They hold up really well, and I do use them to make cookie bouquets too. Her recipe calls for 2TBS of milk, and I substitute that for flavored creamers...the creamer gives them just a subtle hint of flavor without adjusting the sweetness.

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nefgaby Posted 25 Jan 2007 , 4:32pm
post #10 of 23

Thanks so much for sharing your recipe, just a question... so I should NOT add the shortening, only use the margarine and butter, right?
And do they lose their shape when baked?
Thanks so much, I really appreciate it!!

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nefgaby Posted 25 Jan 2007 , 4:35pm
post #11 of 23
Quote:
Originally Posted by aminium

I use Martha stewart's recipe for sugar cookies. They hold up really well, and I do use them to make too. Her recipe calls for 2TBS of milk, and I substitute that for flavored creamers...the creamer gives them just a subtle hint of flavor without adjusting the sweetness.




Thanks everybody, Gotta love CC!
Do you know where can I find this recipe? Would love to try it, and thanks for the tip on the creamer, love that stuff! thumbs_up.gif

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aminium Posted 25 Jan 2007 , 4:42pm
post #12 of 23

I got it off of Martha's website...I don't know how to copy the link to a post, but the website is www.marthastewart.com

I just checked to see the recipe, and it's the same recipe I got last year, but minus the 2TBS of milk...I still make mine with the creamer and they work out fine...

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KonfectionKonnection Posted 25 Jan 2007 , 4:43pm
post #13 of 23

This is the one on Martha Stewart's website--
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1266&rsc=ns2006_sl4

I know sugar cookies aren't supposed to be very sweet (with the added icing being the sweet part) but I had hoped for a little more flavor with the NFSC, too. I've been experimenting with adding different flavorings to the NFSC, which helps. (Glad you asked the question!) thumbs_up.gif

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KonfectionKonnection Posted 25 Jan 2007 , 4:45pm
post #14 of 23

Aminium--Glad you added the info about the creamer! I wanted to try that, too! (I think I've been on some kind of cookie making binge the last week or so . . . .) icon_razz.gif

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nefgaby Posted 25 Jan 2007 , 4:46pm
post #15 of 23

OK, I don´t have enought THANK YOUS to give everybody, you have no idea, you all are life savers!!!!!

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aminium Posted 25 Jan 2007 , 4:49pm
post #16 of 23

glad I was able to offer some advice, usually I just take in everyone else's! When I use a creamer that has a spice to it people say the cookies taste like snickerdoodles.

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KonfectionKonnection Posted 25 Jan 2007 , 4:59pm
post #17 of 23

Thanks, again! I'm making notes on the printout of that recipe--and I love snickerdoodles! Any particular creamer for this? (I'm not very familiar with all of the creamers, as I don't drink coffee.)

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aminium Posted 25 Jan 2007 , 5:10pm
post #18 of 23

I've used different kinds of the liquid creamer...I like French Vanilla, Vanilla Chai, Hazelnut, Irish Cream I used the Pumkin Spice when it was out at the holidays. We aren't coffee drinkers either, but my kitchen is stocked full of creamers (both pwdered and liquid); I also like to use creamer to flavor my hot cocoa.

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cookingfor5 Posted 25 Jan 2007 , 5:57pm
post #19 of 23

For the Traditional Sugar Cookies, I wrote it exactly like the cookbook and I know it sounds odd. You use 1 cup margarine and 1/2 cup butter. I had always tried it with one or the other and it didn't taste the same until I asked a friend what she used. I thought I was reading a typo, or that I really didn't know anything about baking language. They hold their shapes very well I think. Remember to make them thick, or they will taste like every other cookie you've tried.

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ckkerber Posted 25 Jan 2007 , 6:49pm
post #20 of 23

My recipe holds it's shape pretty well, too.

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melissavisnicsheffel Posted 25 Jan 2007 , 6:58pm
post #21 of 23

I add 1 1/4 tsp. of nutmeg to the NFSC recipe. It makes a HUGE differnce in taste.

Melissa in N. KY

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KonfectionKonnection Posted 29 Jan 2007 , 5:49am
post #22 of 23

Aminium--Made the NFSC, but added the Vanilla Chai Creamer. Just the flavor I was looking for! Thank you so much for sharing this tip! thumbs_up.gif

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tayesmama Posted 29 Jan 2007 , 7:48am
post #23 of 23

I've added 1-2 tsp of cinnamon before and have had people tell they taste like snickerdoodles as well. Will definitely have to try adding the creamer sometime! Thanks for the tip! thumbs_up.gif

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