I'm not too experienced with the cookie thing other than eating them so please bear with me.

How does one attach MMF to the no fail cookies? With BC?

When piping CBC onto a no fail, how long should it dry for? I would like to be able to bag them for Saturday morning- I plan on decorating them tonight.

When you "dunk" a cookie (only covering one side) what is the best way to get is smooth? All of my cookies look a bit lumpy after I take them out of the royal icing.

I would really appreciate some info if you have it!

TIA

Fondant can be attached with a light brush of water, or corn syrup thinned with a bit of water, a touch of royal, almost anything.

Crusting buttercream will allow you to package them after a few hours, but you won't be able to stack them. The buttercream will crush with very light pressure and make a mess of your cookies.

I often dunk my cookies, but I don't get bumps. Is the cookie flat before you dip it? If not, you may try flattening them as they are hot out of the oven. Sometimes re-rolled dough will develop air bubbles in the cookie.

I know that it's a bit of a challenge to get the right consistency...the first time I tried the Royal Icing of Antonia's I thought I was going to pull my hair out! It was not smooth at all and no matter what I used it would not smooth out. I just made cookies for 4th of July (see my photos) and this time I piped them using a squeeze bottle I picked up at Michael's that I had snipped off the tops of. Came out very nicely and got the result I was looking for. So there are two things I think to successful icing: 1. applicator and 2. consistency. Best of luck.