I made some NFSC with MMF for the first time this week. (The MMF not the NFSC). They look great, IMHO but they are super super sweet. Is MMF just really sweet or is there a trick to make it not quite so....hmmm.... sweet 
?? Or is their another recipe that has the same look that would be less.... sweet??
Any ideas would be appriciated! 
Thanks
I don't know what you could do to make the MMF less sweet. But when I put MMF on cookies, I roll it pretty thin - that way you're not getting a ton of MMF on a cookie. Also, I put the MMF on as soon as the cookies come out of the oven. This help the MMF "melt" into the cookie and then you don't have to use corn syrup - which would make it even more sweet.
Good luck! Hopefully someone can give you a better answer.
I had the same problem. When I ate one of the cookies I couldn't believe how sweet it was. It was almost sickening. I think you do have to roll it super thin. I gave up on it though because I had a hard time working with it so thin. You should probably try putting it in the freezer so it will be easier to pick up after you roll it thin. Good luck!
Almost everyone who tried the MMF w/ NFSC said it was just right ~ not too sweet like RI. But the neighbor said it wasn't sweet enough 
I think the cookie itself is not very sweet so the sweetness and chewiness of a thin layer of MMF goes well with it. So much better than RI, IMHO, of course.
This is the only way I will do my decorated sugar cookies from now on. I don't know how to cut the sweetness in MMF except for using a thin layer. I put PS under it before rolling and a thin layer of shortening and it was very smooth and easy to work with...of course my arms are sore from working the color into it but once I discovered nuking the MMF for about 12 sec. before kneeding would make my life 10 times easier, it went fast.
Both salt and sour can cut the sweetness. Add a pinch of salt to the MMF and even a little in the sugar cookies. Or maybe some lemon flavoring to the cookies or fondant?
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