I have searched everywhere I can think of for ANTONIA'S RI , which I have read is great, but to no avail! Also, is a rolled marshmallow buttercream icing good to use (& easy) for cookies being used for Cookie Bouquets? If someone can help me with these, it would be greatly appreciated. Thanks much~~~

This cookie tutorial contains the recipe. I use this almost exclusively. I have never tried rolled buttercream, but Marshmallow Fondant (MMF) works great with cookies for bouquets.

http://cakecentral.com/articles/112/how-to-bake-decorate-cookies

Thank you so much, Linda. I have been using a recipe for RI for years that calls for egg whites, not meringue powder & was just wondering if one would hold up better than the other. I am going to give your suggestion a try...no more egg whites!

Glaze is also very good on cookies. Dries hard enough to package but doesn't get rock hard like royal. It also taste very good.

I cannot say enough wonderful things about Antonia74's icing recipe - it works wonderfully!

I typically add a little bit of corn syrup if I want it to be shiny (RI is matte), and often add flavorings to the icing base, too.

Here's a link to a thread that has a recipe for the glace that I use. http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=660527&postdays=0&postorder=asc&&start=0 Check out Gemini's cookie photos (it's her recipe).

You know the super soft cookies with the soft frosting on it that you can buy in the stores in a plastic container in the bakery section? The frosting is so soft and moist, but not sticky or anything like that. What type of frosting is this???????? It is SO good!

I'm pretty sure that is BC

Humminbird - if the cookies you are referring to are the same ones they sell at Publix, it is a thick buttercream, very similar to rolled buttercream.

HTH!