I roll my NFSC a bit thicker 3/8 to 1/2 inch. I push the sticks in from the bottom before cooking; carefully turn over to check back, press just a bit of dough on to cover if needed. I use either Anton74 icing or Marshmallow fondant- I like both. The Ant74 works well to detail the fondant, tho I have had smooshed polka dots- that may be because I don't leave enough dry time, or could be because the icing is not rock hard like regular RI. I usually cut MMF, keep under plastic, then spread cookie with cornsyrup after cool to attach. I have never tried doing it while hot.
I have used lemon flavoring in the dough and in the icing, I have also tried almond. Everyone except my son loves the lemon.
There is a wonderful cinnamon spice cookie recipe on www.karenscookies.net. That is actually my fam's fav. ADD: She also has a few great videos on doing cookies on sticks, and shows different icing techniques to acheive the same design.
Good luck, and have fun!
I roll my NFSC a bit thicker 3/8 to 1/2 inch. I push the sticks in from the bottom before cooking; carefully turn over to check back, press just a bit of dough on to cover if needed. I use either Anton74 icing or Marshmallow fondant- I like both. The Ant74 works well to detail the fondant, tho I have had smooshed polka dots- that may be because I don't leave enough dry time, or could be because the icing is not rock hard like regular RI. I usually cut MMF, keep under plastic, then spread cookie with cornsyrup after cool to attach. I have never tried doing it while hot.
I have used lemon flavoring in the dough and in the icing, I have also tried almond. Everyone except my son loves the lemon.
There is a wonderful cinnamon spice cookie recipe on www.karenscookies.net. That is actually my fam's fav.
Good luck, and have fun!
I roll my NFSC a bit thicker 3/8 to 1/2 inch. I push the sticks in from the bottom before cooking; carefully turn over to check back, press just a bit of dough on to cover if needed. I use either Anton74 icing or Marshmallow fondant- I like both. The Ant74 works well to detail the fondant, tho I have had smooshed polka dots- that may be because I don't leave enough dry time, or could be because the icing is not rock hard like regular RI. I usually cut MMF, keep under plastic, then spread cookie with cornsyrup after cool to attach. I have never tried doing it while hot.
I have used lemon flavoring in the dough and in the icing, I have also tried almond. Everyone except my son loves the lemon.
There is a wonderful cinnamon spice cookie recipe on www.karenscookies.net. That is actually my fam's fav.
Good luck, and have fun!
I roll my NFSC a bit thicker 3/8 to 1/2 inch. I push the sticks in from the bottom before cooking; carefully turn over to check back, press just a bit of dough on to cover if needed. I use either Anton74 icing or Marshmallow fondant- I like both. The Ant74 works well to detail the fondant, tho I have had smooshed polka dots- that may be because I don't leave enough dry time, or could be because the icing is not rock hard like regular RI. I usually cut MMF, keep under plastic, then spread cookie with cornsyrup after cool to attach. I have never tried doing it while hot.
I have used lemon flavoring in the dough and in the icing, I have also tried almond. Everyone except my son loves the lemon.
There is a wonderful cinnamon spice cookie recipe on www.karenscookies.net. That is actually my fam's fav.
Good luck, and have fun!
Caker_Girl - I keep my corn syrup in a squeeze bottle and put little dots of syrup on the cookie.
luv2bake6 - The greasiness really goes away. I noticed that when I bagged my cookies, right after decorating with RBC, that it would smear the bag. So I happen to let them sit out overnight and bagged them the next day. I don't have the smear that way and they don't look greasy.
As far as the box absorbing the grease, I don't know. Doesn't seem the case, because I use and reuse these boxes since I paid $2 a piece for them at the local pizzeria. I line them with aluminum foil each time I use them.
Caker_Girl - I keep my corn syrup in a squeeze bottle and put little dots of syrup on the cookie.
luv2bake6 - The greasiness really goes away. I noticed that when I bagged my cookies, right after decorating with RBC, that it would smear the bag. So I happen to let them sit out overnight and bagged them the next day. I don't have the smear that way and they don't look greasy.
As far as the box absorbing the grease, I don't know. Doesn't seem the case, because I use and reuse these boxes since I paid $2 a piece for them at the local pizzeria. I line them with aluminum foil each time I use them.
Caker_Girl - I keep my corn syrup in a squeeze bottle and put little dots of syrup on the cookie.
luv2bake6 - The greasiness really goes away. I noticed that when I bagged my cookies, right after decorating with RBC, that it would smear the bag. So I happen to let them sit out overnight and bagged them the next day. I don't have the smear that way and they don't look greasy.
As far as the box absorbing the grease, I don't know. Doesn't seem the case, because I use and reuse these boxes since I paid $2 a piece for them at the local pizzeria. I line them with aluminum foil each time I use them.
I use RI on the RBC all the time. I don't have a problem with it.
You might want to read this thread for info on making the bouquet...Shiney has a great method of attaching the stick to the bag, not the cookie. I did it myself (no glue, just tape) and it worked BEAUTIFULLY!! 
No worries about the cookie crumbling or falling off the stick.
http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=619564&postdays=0&postorder=asc&&start=0
Good luck!
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