I am atttempting to make my first cookie bouquet using MMF. Before I do this I thought it would be best to ask some questions. Does this icing harden enough that the cookies can be stacked and shipped? Can cookies with this icing stand up to being covered in cookie bags for the bouquet? I know royal works well for this purpose but I wanted to try something different. Does this icing taste good with rolled sugar cookies??? If anyone out there has any good recipes or advice please let me have them.
Thanks
Sandy
Cut the MMF in advance and let it dry out just a little bit (an hour, perhaps) then as cookies come out of the oven, place the MMF on them and they will melt just enough to stick to the cookie like cement! Then, let them sit uncovered overnight, or at least several hours, and they will be totally stackable! Almost indestructable! hahaha!
I left mine out overnight and bagged them in the morning. THey were fine. I even had some leftovers in a bag for a week and they were just as good as the first day baked.
Everyone said they didn't taste as sweet as regular icing. I flavored my plain (white) with creme bouquet and my pink were made with pink strawberry marshmallows. I then decorated over the MMF with Alice's cookie icing. It dries hard enough to be stacked but is soft when you bite into it.
You definitely have to try MMF on sugar cookies! I've had people tell me that they like the taste of the MMF cookie better than the royal icing covered ones. Plus, you get a beautiful cookie in no time at all. I really like the instant result of the cookie being covered as soon as it comes out of the oven.
I also place my MMF on the cookie when it's out of the oven so it "melts" on a bit. But I cut out my MMF shapes and then pop them in the fridge while the cookies are baking (about 10 minutes) so they harden up a bit and are easier to place on the cookie.
I've had no problem stacking or bagging these - they take a few hours to harden up. I've also left them out overnight without a problem too.
If you want to add a little detail, but don't want to make a batch of royal, I really like the Wilton Fondant Icing writers. They come in a squeeze tube and also harden up enough to stack.
Oh, refrigerating the MMF shapes is a fantastic idea!! Because sometimes the pieces are so soft they are hard to get centered before they start to stick!! Excellent idea and thank you for adding that!!! 
Edited to add: I am making MMF cookies today and will try the fridge trick! I'm excited!
I just made a recipe of MMF and had my husband laughing. I put Crisco on my hands and table before dumping the marshmellow out on the table and started kneading the confectionary sugar into it. I am now refrigerating it and will be attempting to decorate cookies with it. I just love this site!!!! All of you are just so helpful and I hope one day I can help one of you out! Have any of you tried using the MMF on other flavored cookies other than the sugar cookies? Do people like the taste of it compared to the royal icing? When do I add color to the MMF??? Have any of you tried adding colored fondant to the MMF to color it? I have the multi packs of colored fondant (Wilton) and wonder if this would be a good way to add color? I sure don't want to ruin the taste of the MMF. I don't like the taste of the Wilton fondant but am wondering if it would be easier to use when coloring the MMF?
Yes, add your gel color and knead it into the MMF. You do not need to store your MMF in the fridge. Just wrap it tightly in saran wrap and leave it on the counter. It'll stay good for a couple of weeks.
When youi go to make your cookies and want to cover them in MMF, that's when you roll out your MMF, use your cookie cutter to cut out the desired shape, and then I put the MMF cutouts in the fridge while the cookies are baking so that they harden up enough to handle.
I love working with MMF! I personally don't like the taste of Wilton's fondant so I wouldn't mix the two unless you had no other color on hand. I use a little bit of gel at a time when the marshmallows are melted, but before you add the sugar. A little goes a long way so try a tiny bit on a toothpick and see how it looks. It will be slightly lighter once you add your sugar in so just keep that in mind.
I often make the MMF cutouts first and just let them rest on parchment paper until my cookies are cutout.
If you are adding color to the MMF after you've mixed it all together, wear gloves or put a little Crisco on your hands to keep them from turning the color of your MMF 
Oh, and if your MMF is a little hard, pop it in the microwave for just a few seconds at a time to soften in up, it makes mixing the color soooo easy!
Have any of you tried using the MMF on other flavored cookies other than the sugar cookies? Do people like the taste of it compared to the royal icing?
Sandy, I began with Chocolate chip cookies covered with MMF. They have always been a hit with the kids when I make cookies for school events. When the parents order that is the cookie of their choice with the MMF frosting. I don't have photos of them but my basket bunnies in my photos are chocolate chip, to give you an idea. The bunny costumes are made of RI so there are many options you have with MMF.
Since other cookie mixes, beside sugar cookies, don't hold the shape of cutters I have cut fondant figures with cookie cutters and placed them on top of the CChip then painted them. The kids loved them too.
good luck.
I just love this site!!!! All of you are just so helpful and I hope one day I can help one of you out!
I just love this site too! I am new to all of this, baking, decorating, cookies, cakes, but I am having the greatest time because of the visual support that I get from here Wahoo!!! And seriously, if you met me you would NEVER think that I was the baking type.
I am also going to give the MMF a shot tomorrow - and am really excited about the tip where you put the MMF in the fridge, and the coloring of the marshmallows first. Brilliant!!
Thanks again ladies.
i've never used MMF. Do you roll it out to cut? How thick do you want it to be to cover cookies?
Yes, you do roll it out. I roll mine out on a silpat but any silicone mat would work great. You can also use parchment but I'd tape the corners so it doesn't move around on you. If you don't have those items, dust a little cornstarch on your rolling surface.
I roll it no thicker than 1/8 of an inch, about the same as I do for cakes. I don't put it in the fridge to store, I just put a little shortening around the ball and wrap it very well in saran wrap and then put the whole ball into an airtight bowl or storage bag. If you are using it that day I just do saran wrap.
Good luck, beware though, you might get hooked 
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