Well, today I learned that you can use a Wilton Candy bottle to flood the RI on sugar cookies. It worked really well! The hole was the perfect size.
Also, I learned not to move the cookies after you flood them 
They have hairline fractures, but not cracks. THe icing is smooth though, so they do not look that bad.
man, I cannot believe you who make hundreds of these sugar cookies! They take so much time!
Stephanie
Actually it's not so bad, I have it down to a fine science! 
My problem is finding places to set them while they dry! 
Bob,
ME tooo! I made those 225 and a place to organize them is my problem. Of course, working alone makes it a bit hard too. By the way, did you see where I posted the Raspberry Truffle Cake recipe???
Bob,
ME tooo! I made those 225 and a place to organize them is my problem. Of course, working alone makes it a bit hard too. By the way, did you see where I posted the Raspberry Truffle Cake recipe???
Raspberry Truffle Cake recipe?? 
I did not! You must share the link with us as I am now drooling all over my computer!! 
That sounds divine!!
One trick I learned about mass flooding is to make the consistency of the icing just thin enough to both outline and flood at the same time. And I put it in the candy squirt bottles (the plastic bottles you use for chocolate.) Works like a charm!! If the icing is the right consistecy, all you have to do is slightly jiggle the cookie back and forth to have it smooth out (if it's to thin it will run right off the cookie... 
) It might take a little practice but in time it becomes very easy. Stick with it!!
I did the same thing with the bottles. I still like to outline with thicker icing in a piping bag because I just can't find the right consistency to have it not flood right over the edge!
I'll have to post a picture of what I found to use for drying cookies. I had talked about it in another thread, but a picture helps. I used it yesterday and it worked perfectly. It's an add-on to the top of a wire closet system. We used to have nice closets, not anymore, so these were just sitting around not being used. THis is the best picture I could find, but mine are much sturdier, have folding and locking legs, and don't have the little shelf on top. I have 3 of them, stacked them on top of each other, placed waxed paper on each shelf, and laid the cookies on that.
I bought a mini bakers rack from a church kitchen that was sitting in storage for $55 it sits about 3 feet high and slides under my work table, it came with 7 of the Xtra large cookies sheets, you know, the ones that don't fit in your oven. It is perfect for holding my mass amounts. When I transport I just duct tape the sides so the sheets dont move and put it in the back of my minivan, it rolls!
I'm so glad I read this post. I've been cranking out massive quantities of cookies the past couple weeks, and I never thought of a bottle to flood them. I bet that saves a ton of time. I too had the problem of space in my house for required drying time. My mom and I were shuttling cookies from kitchen to dining room to dry, and then up to a spare bedroom where all the containers were for storage! Those closet racks are a great idea! Thanks everyone!!
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