I was wanting to decorate a shortbread cookie with the MMF. When I tried this in the past, the cookie crumbled while the mmf stayed in tact. I would like a recipe for a crisp shortbread cookie recipe that will stand the texture of the mmf. Or if you have any idea on what I may be doing wrong, please let me know. Thanks
did you use butter, shortening, or margarine in the cookies? i have used tub margarine in the past to get a good cut on the shortbread so i can decorate it with melted chocolate.
Do you want something like a scottish shortbread? Its a dense cookie that melts in your mouth. Not really crisp.... Or you could use a traditional butter cookie - I use the Wilton recipe with great results. I use fondant on the butter cookie, haven't tried it on the scottish shortbread, but I imagine it would work as well.