Tried it and they really DO hold their shape..I was pleasantly surprised. The taste is OK,,I think I just am sick of sweets!!
So, does anyone have an opinion as to which icing is best..
Would like something.. that gets hard enough that the cookies can be stored stacked and/or be shipped.
Thanks in advance!!
I have used and liked the recipe by antonia74, ti works relly well. I think the addition of the cream of tartar helps to keep it from getting really hard plus the moisture from the cookie helps to keep it on the softer side as well.
would royal icing work?
aren't they awesome! I have done them twice and will never use another recipe. i use a really thin royal icing. i think the thinning keeps it from getting really hard like it does on flowers and the sweetness is a great complement to these cookies.
I am usually TERRIBLE at baking cookies, but I've used this recipe several times and managed to do them pretty well. For me, they truly are "No Fail"! Each time I've made them, I've used royal icing flavored with a little butter flavoring and almond flavoring to ice them and they've turned out really good.
I like Toba's Glace icing the best. It firms up nicely but is not super hard.
I tried the " no fail" and LOVED them as did everyone of my friends and family.
although i did use salted butter for one batch and found it EXTREMELY hard to roll and work with, why would that be???