I'm baking and decorating 200 cookies for a bake sale on Friday. The royal icing recipe I've got is okay...What's everyone's favorite recipe for icing cookies? (The cookies are leaves and acorns.)

Antonia's is my favorite. I use almond extract as part of the water to thin for flooding.

It works like a charm for me.

I do want to try Toba's, however, I'm just a little chicken. I guess if it's not broke why fix it?

I love Antonia's! I some times add lemon flavor to her icing, yummy!!!

I've used Toba's and not happy with it, I hade alot of messy, runny, things on my cookies, it will be awhile before I try Tobas again.

all i ever used to use was Tobas, but since i tried antonias RI, i haven't used anything else since. however, i prefer the taste of tobas... mmmm.

if you enjoy working with the recipe you already have, why not try adding some different flavors to 'spruce it up' for fall. i saw some beautiful cookies in the gallery that were made with RI, but replaced some of the water in the recipe with maple syrup.... MMMM!

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1101863

I'm not sure where I got my RI...

4 cups PS
3 Tbsp meringue powder
5-6 Tbsp water
1/2 Tsp vanilla
1/2 Tsp Almond

Mix all together for 10 min on lowest speed until stiff peaks form. Add water to thin, add powdered sugar to thicken. Color as needed.

But, its been my favorite recipe for some time now.

I have tried Alices cookie icing, but it "leaked' all over my cookies...thats the only way to describe it, and Toba's never gets quite hard enough.

My favorite is rolled buttercream with Antonias Royal Icing for trim work and design.

Would anyone be willing to share the recipe for Antonia's cookie icing? I can't seem to find it. Thanks.

Max529

http://www.cakecentral.com/cake_recipe-1983-0-Antonia74-Royal-Icing.html

Antonia's recipe

Thank you, Everyone!!!

I only use Toba's. If it's running all over the place, you've added too much liquid! I start with 3 tsp. of milk for each cup of powdered sugar I'm using. You want to have a heavy dough consistency. Then add an equal amount of corn syrup. Mix in some brite white food color (seems to help prevent splotchy, cloudy icing when it gets cold). Good luck!

I use Toba's as well. I add a tablespoon of butter to mine. Seems to keep it a little bit shinier.

I never outline the cookie, either. Just make sure that the icing is thick enough that it doesn't flow over the sides.

what is rolled buttercream?

I heard a lot of people raving about the mmf!..what do you guys think about it on cookies!

I've been looking into trying rolled buttercream, but I'm not too sure how it would work on cookies?

Would you make it runnier to flood with? Or do you press it onto the cookie?

Thanks!

I love the recipes on karen's cookies.
http://www.karenscookies.net/shop/recipes/info_11.html
I've used the Meringue Powder Buttercream and the glaze. Both are delicious and dry hard enough so that the cookies can be packaged and stacked, but still taste good.

Thanks, Everyone!!

RI and the pourable icing (10x & corn syrup) everyone likes these.

What about freezing? Can iced cookies be frozen? I've got a big order and would like to get a head start.