March 19th, 2012, 01:55 AM
Rolling out NFSC
Hi everyone.... Just wondering if anyone here that uses the NFSC recipe ever rolls out thinner than 3/8"? Any comments, suggestions, recommendations? Thanks!
March 19th, 2012, 02:02 AM
I do all my doughs at 1/4" and I like them just fine that way. I'm not a thick cookie fan. --Katy
Don't let comparison steal your joy!!! --Sugarbelle
Compare a little less and enjoy a little more. --LilaLoa
March 19th, 2012, 03:37 AM
I roll mine @ 1/4" also and everyone likes them like that. I would like to try them at 3/8" though.
Last edited by Vicki; April 14th, 2012 at 04:46 AM.
April 13th, 2012, 10:19 AM
April 13th, 2012, 11:01 AM
1/4" for me too. My suggestion would be to chill after rolling, before cutting. Soooo much easier for me.
NFSC - No Fail Sugar Cookies
April 14th, 2012, 05:20 PM
Thanks for the feedback.
What I've discovered so far.....I had been having spreading issues with my NFSC recipe. I had tried tweaking from the different suggestions I've read in this forum from other members. I liked the thicker cookies (3/8") thinking it was a "better value". Anywhoooo....I went back to basics. Made the NFSC as written...no reducing BP, etc....used large eggs instead of Xlarge (which I usually have on hand as a rule)....rolled at 1/4". I've baked 3 batches since this post a few weeks ago and I've not had one spreading issue at all....yipee! The 1/4" cookies are every bit as moist as the 3/8" ones and no spreading so far. I'm totally pleased.
June 29th, 2012, 12:51 PM
I have rolled NFSC as thin as 1/8" for shallow imprint cutters and they were fine. Just be sure to remove from oven at the first hint of gold on any edge. Then leave on the hot cookie sheet until cool.