The way I do it is to set the top of my cut out cookie (flat) into the icing I prepared, then carefully grab the cookie from the sides, wiggle it back and forth just a bit to make sure the icing contacts everywhere it should and then lift it up and out of the icing. There may be a little excess icing on the cookie, which I take care of by taking a knife or icing blade and smothing off the excess while still holding the cookie upside down. Then, when I flip it over, it's all covered. As it dries, icing will settle out and even out in spots where it may not be perfect. Obviously, this method requires an icing that is a little runnier. I have a different recipe altogether that I use...maybe I should post it.