I was wondering if anybody nows how long NFSC (decorated with royal icing) would last, and still taste fresh, if they are kept in a cellophane bag.
Also, has anybody out there aver added flavour (vanilla) to the royal icing. Would it work?? Thank you so much 
I've had cookies last a few weeks. I think it depends how they're stored. Are the bags tied airtight? I keep mine in a Tupperware container. If you want to make them ahead you can freeze unbaked. Or you can freeze after baking. I prefer to freeze unbaked that way they are freshly baked. Does that make sense?
Flavoring RI is a must! I add the flavoring at the end of the beating time. Vanilla + lemon or orange and a tiny bit of almond. 
thanks for your reply!
I have an order for next Saturday and it's going to be a crazy week, so I wanted to have them done on Monday.
When you add the flavour to the RI, do you decrease the amount of water?
thanks again!!!
I made some samples for my sister to give to a client of her's and she ended up keeping them for herself! LOL! They were in a cello bag, but I had only used a small label to close the bag, not tied them shut. Anyway, she munched on those puppies for about 12 weeks she said. She thought they tasted fine. I wouldn't eat them past a week, but I'm funny about food and don't like to eat leftovers in general.
NFSC seem to last forever. I've kept them for up to 4 weeks without a change in texture/flavor. As an FYI - I add additional vanilla and almond extract to the dough as well as flavoring the RI. I don't change the water ratio in the RI or the NFSC. If you're planning on using white RI, I recommend using clear vanilla.
Kim
I use 2 1/2 Tablespoons vanilla, 1 - 2 teaspoons of almond for the NFSC. That's more in line with the flavorings that the Penny's Cookie recipe uses, which is the recipe I used before I started using NFSC.
I add 2 teaspoons of vanilla or almond to Antonia74's RI recipe.
Any flavorings can be used, though.
HTH
Kim
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