Well I've been messing around with cookies for a bit now.

The first batch I did with MMF on top, what a disaster, the MMF was far too thick, but the cookie itself was really good. They rolled out nice and baked up nice, I used the NFSC recipe.

The second batch I used the NFSC and got the MMF on top and they were good, the MMF stretched some, but a definite improvement. Unfortunately with two teens, they did not last long enough to try decorating them with royal accents

Batch three I used the cream cheese cookie recipe from Karenscookies, these were the favorite cookie by far. I decided to try Antonia's royal icing and flooding. Well I flooded all right , all over the counter. I went too thin when thinning the icing, and was not successful with the bag. Overall this batch was a complete decorating disaster, but the taste was awesome.

Tonight I had success!! I used a Wilton squeeze bottle for the flooding and outlining and was much happier with the results. I would like to learn how to do the flooding without outlining, as I can see where it joins the outlining, perhaps this will fade as they dry. I used Penny's recipe for this batch, and I am not pleased with the cookie, I'm not sure if I undercooked them or what, they are flimsy, and tend to bend when I pick them up.

One day the stars will align and I'll have cookies worthy of posting in the cookie of the month, at least they are improving.

Aw, you can still post your pictures in your photo album. Believe me, we have all had disasterous cookie baking days! The first time I made cookies I didn't like the way the royal icing tasted. I didn't know that it would taste okay on the cookies, but a bit off by itself. Well.....I basically put a whole bottle of vanilla flavoring in the icing, which changed the consistency of it quite a bit. I also didn't have any Wilton or Americolor, so I used food coloring to tint my icing. Oh well. They are in my photos. LOL! What a mess. LOL! My family was really nice about eating them and telling me how good they were. I think they were just all drunk on all the vanilla flavoring in the icing!

Sorry you went through so many batches of cookies.....=) but I am sure it was fun trying out all the different recipes. I am going to have to try the creamcheese cookies. They sound so good. As far as the outline not melding when you flood are you waiting for it to dry before you flood? I always outline and then flood right away. I know that if the icing sets at all even while flooding a large area there will be that line where the fresh icing and the setting icing meet. You can see it in my blondie cookies where I took too long filling in her face. I say post your cookies, even if you think they need work. We all start somewhere.....who said they have to be perfect? =)

....and try simply closing the end of the piping bag with an elastic band for clean/easy piping.

Thanks for the encouragement.

It has been fun trying all the cookies, my mother always did frosted cookies at Christmas, Santa Clause to be exact. I am trying to perfect (or at least drastically improve) my technique for welcome baskets for out of town guests for my sons graduation in the spring. I have time and am sure I'll get it.

I didn't intend for the outlining to dry as much as it did, I outlined the full batch and then mixed a thinner consistency to flood with and went back. Next time I will prepare both before I start.

Thanks for the tip Antonia, my flooding mess was caused by the icing being way to thin, it was running thru the bag. oooops!

Its been fun, and I'm sure with practice I'll improve.

If you want to eliminate the outline, just play with your icing until you get the right consistency.
I spread my icing with a spatula or paintbrush.
My icing consistency is usually something between pancake batter and elmers glue.
Look forward to seeing your cookies.

ps- did the cream cheese cookies spread much?