I've never made the NFSC recipe but I just tried a different recipe...that failed.

So I need a recipe for cookies I need baked tomorrow morning so I can decorate in the afternoon and next day then ship out to another state for a family member's bridal shower.

Is NFSC the way to go for big star cookies, about 1/2" thick? Or can they not be that thick? I want them to be a substantial favor cookie for the guests.

Also, what icing do you guys suggest using to decorate the stars? Should I outline then do a fill icing and decorate on top or skip one, don't skip....

Clearly I need some help and advice! What do you cookie-experts use for your gorgeous decorated sugar cookies?

This article should answer most of your questions:
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html

Icing recipes:
http://forum.cakecentral.com/cake_recipe-1983-Antonia74-Royal-Icing.html
http://forum.cakecentral.com/cake_recipe-2119-Toba-Garretts-Glace-Icing.html
(I don't have links for MMF.)

I roll my cookies out 3/8" -- 1/2" seems a little thick for favors, but that's just me. Icing is a matter of preference. I like Toba's and lots of people are really successful with Antonia's. Several also use fondant or MMF. It's up to you as far as taste, appearance and how well you can work with either icing.

BTW, both the glace' and RI will need overnight, at least, to dry.

HTH!

Great! Thank you sooooo much!

I tend to roll mine abour 3/8". I also like to add a little almond flavor to mine...mmmm, they are so good!

I cover my cookies in rolled buttercream. I use the same cookie cutter for the cookie and the icing and I know that these ship very well!

I do my as thick as the wilton cookie cutter.

Lu

OOH be careful about that almond flavoring! If you're like me, you might not have enough dough left to produce baked cookies...NFSC dough w/ almond is sooo delicious!