I used the 12" bamboo skewers for this bouquet and it turned out really well. I used the following sugar cookie recipe and inserted the stick before I froze the cookie dough. The cookies did not swivel on the stick.
Thick Sugar Cookies
6 egg yolks
2 cups butter, softened
2 1/2 cups white sugar
7 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
3 teaspoons vanilla extract
1.In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill.
2.On a floured surface, roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters. Freeze the cut out shapes.
3.Preheat oven to 350 and bake for 8 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely
3/4 cup of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 bag (2 lb) powdered icing sugar
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickenedabout 30 seconds. Add the cream of tartar and mix for 30 seconds more. Pour in all the icing sugar at once and place the bowl on the mixer. Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy. Cover the bowl with a dampened tea-towel to prevent crusting and drying. Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.