It is great that you posted this since I was wondering the same thing and searching the net for info.
If no one comments, this is the recipe that I am trying today
For icing 3-4 dozen cookies
3 c icing sugar
5-6 tblsp milk
2 tbslp corn syrup
3/4 tsp vanilla extract
Blend the icing sugar and milk until smooth and then add the syrup and vanilla
The icing with harden ut not too hard and have a glossy shine, I'll let you know how it turns out but I would love another recipe too as I know we have wonderful cookie decorators out there 
Shayla--
That recipe sounds alike like Toba Garret's icing. The consistency you made is for flooding. If you add more confectioners' sugar until it is thicker, then you can use it to outline the cookies. Use the consistency you made originally to fill (flood) the cookies.
I asked this question in another thread and didnt know it was here.. the bunny cookies that were posted are iced with the 10x sugar frosting??? Hmmm never thought of that.
My favorite one is Alice's cookie icing:
1# sifted powdered sugar (1 pound equals 4 cups)
3 TBSP. meringue powder
5-6 TBSP water for a thin consistency
1/2 cup butter
Cream butter, add sugar & meringue powder, then add water. For a stiff consistency to make a dam on the cookies, I beat in 2-3T of water first, removed some icing for stiff consistency, then add more water until it is very thin & flows like color flow.
This tastes wonderful. Hardens so you can stack or bag the cookies, but is still soft to bite into.
I make decorated cookies this is the recipe I use.
1lb of sifted confectioners' sugar
3 Tlbs meringue powder
1 tsp of any flavor you like (optional)
5-6 Tlbs of warm water.
Add all the ingrediants in mixing bowl. Start mixer on slow for a few seconds then on medium speed for about 7-10 minuets. Add water a little at a time until you get the consistency you want. If your icing is to runny add more confectioners sugar a little at a time. If to stiff add water a little at a time. It takes some time to get the consistancy right. Then separate icing in several bowls and color the icing.
Always keep the royal icing covered with a damp towel. Otherwise it will dry out. I use a wet paper towel to cover the decoting tip when not using. Also make sure all your utensils are grease free. The grease with break down the royal icing. I have a picture up of some carrots that I made with the royal icing. You will be able to stack these cookies when they are dry. Hope this helps. Have Fun!
you all just lost me .... 
it doesnt take much to do that! but thats ok, are the cookies made sugar cookies? Or some other kind????
The cookie recipe could be a sugar cookie or a roll out cookie. I even used this on cut outs I made from chocolate chip dough that I rolled out. I think the limitations to the type of cookie may be how much the cookies bake up so that the cookie shape would end up being distorted. A cookie with a very rounded top would be hard to decorate for me if I was using a thinned icing that I wanted to be retained inside a dam for a more intricate design. Any thoughts on that Cookieman?
PS to LAA - I can post the recipe if its not already there so you can save it. I will check.
see nashsmom, you got the answer!!!
Thank you. I kind of thought it could be any but preferably sugar.
I agree nashsmom--the cookie would have to be one that retains it shape and has a flat top to it. So a good sugar cookie or a roll-out cookie is best. I never tried it with chcolate chop cookies though!
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