OK friends, I baked my no-fail cookies. They turned out great. What a wonderful recipe. I loved the tip about rolling the dough between parchment paper! I've mixed my frosting. Should it be thick, like thick buttercream, for the outlining? What consistency should it be to fill in the outline? Sorry for all the questions. I've never done anything like this.
This is the Cake_Princess' forte'. She is the master of this icing for sure. 
If you do a search for Alice's Cookie icing and click on "Post" instead of "topic" where it says "Display results as:" , you'll find more information. I do know that you can't thin this frosting very much.
kos
C_P had told me it should be like color flow and NOT royal, which would be flooded. It has a nice consistency but takes longer to dry, I found.
WHEN I was making cookies......
C_P would NEVER tell you Alice cookie icing should be the consistancy of color flow.
I do NOT thin my Alice cookie icing for flood work. It's not something I would recommend to anyone (particularly those I like even though they are on cookie strike - not mentioning any names). I use 5 T of water in my icing no more than that. If I make a double batch (1 cup butter, 8 cups icing sugar, 6 T meringue powder) then I use 8 T water in total.
Some other people have apparently thinned their Alice cookie icing to color flow flood work consistancy. I have no desire to end up with soggy cookies and I am too impatient to have to wait forever for them to be dry.
So that leads me to the question.... Did I tell you this after you announced you were going on cookie strike??? 
Princess
P.S. Disclaimer I'm joking about the last question.
C_P had told me it should be like color flow and NOT royal, which would be flooded. It has a nice consistency but takes longer to dry, I found.
WHEN I was making cookies......
C_P would NEVER tell you Alice cookie icing should be the consistancy of color flow.
I do NOT thin my Alice cookie icing for flood work. It's not something I would recommend to anyone (particularly those I like even though they are on cookie strike - not mentioning any names). I use 5 T of water in my icing no more than that. If I make a double batch (1 cup butter, 8 cups icing sugar, 6 T meringue powder) then I use 8 T water in total.
Some other people have apparently thinned their Alice cookie icing to color flow flood work consistancy. I have no desire to end up with soggy cookies and I am too impatient to have to wait forever for them to be dry.
So that leads me to the question.... Did I tell you this after you announced you were going on cookie strike???
Princess
P.S. Disclaimer I'm joking about the last question.
I meant that royal should be flooded and not Alice's....given that I have not done color flow, I can't really say....apologies for the ruckus 
.....not something I would recommend to anyone (particularly those I like even though they are on cookie strike - not mentioning any names)
You like me, you really like me? 
Hey, I just passed 500 posts. 
No wonder my house is messy. 
I hadn't heard about the no thinning of Alices icing...I have used it 4-5 times now and I absolutely love it. I thin it and yes, It does take 2 days to dry for me but it is so well worth it. I made a batch of Antonia74's the other night and no one in my family like it-including kids! Everyone said it was way to sweet. I have to make a batch of Prom cookies for Friday so I am making them today (Wednesday) so that they will be ready to go. All of my friends and family go nuts over the Alice's! Also, Alice's drys shiny-the Antonia74's did not.
I just made my first cookies yesterday and I thinned Alice's icing and it worked out fine. My family also loves the taste. I haven't tried royal yet.
ok, I'm confused.......the recipe for Alice's cookie icing says right on it...remove some icing while thick, then add more water until it is very thin and flows like color flow??????? Can you thin it??? or not???
Your right! I don't know where others got the idea that you couldn't. If anyone out there hasn't tried-do, it's a wonderful icing!
Does anyone know where I can find the recipe??
look in the recipes under frostings. It should be one of the first one's.
I love Alice's Icing. And I thin it. To me, it's worth the wait for them to dry enough for stacking and packaging. It's that much better than royal or the royal types, IMHO. When it's thinned, it dries with a beautiful, glossy finish. If the cookies are to be consumed at home, we don't worry about whether it's dry or not, of course. We just suck 'em up! 
look in the recipes under frostings. It should be one of the first one's.
Thanks so much!! I'll have to try it!
I love Alice's Icing. And I thin it. To me, it's worth the wait for them to dry enough for stacking and packaging. It's that much better than royal or the royal types, IMHO. When it's thinned, it dries with a beautiful, glossy finish. If the cookies are to be consumed at home, we don't worry about whether it's dry or not, of course. We just suck 'em up!
Amen! I couldn't have said it better myself! I have tried the MMF, Buttercream fondant, Antonia74's, and Alices-I like Alice's the best. I seem to be able to get the consistancy right every time for details, damming, and flooding-and for a beginner-thats very important. Also, my friends and family were guinea pigs and Alice's stood out as being the best tasting. If I have to wait a little longer for drying-no big deal! If I were packing and shipping...I may consider Antonia's for that.
Cake princess-
How do you get your cookies so smooth without thinning the frosting. What did I do wrong? I did thin it for the yellow centers.-Sally
You did not do anything wrong it's just the type of icing it is. You just need to experiment and get used to using it.
I use a spatula to smooth out my icing once I have it all on place. Recently i have been using a fan brush to smooth the icing. I know in My pictures my cookies seem really really smooth but they are not. But that textured look works for me. Too smooth and they look unrealistic for what I try to achieve.
But the old spatula works wonders. Remember to keep the tip of your icing buried. Smooth it over with the spatula. Experiment with a paint brush.
I will have to make a mini-how-to on how I use my Alice Cookie icing one of these days. When I have someone that will be patient enough to take the pics for me so I don't have icing all over my camera. But be careful what you wish for (Kos and Zamode)I have been known to use a toothpick (unused of course) to apply icing to Milano cookies to make minature graves and tombstones for one of my cakes.... LOL...
... I will have to make a mini-how-to on how I use my Alice Cookie icing one of these days. When I have someone that will be patient enough to take the pics for me so I don't have icing all over my camera. But be careful what you wish for (Kos and Zamode)I have been known to use a toothpick (unused of course) to apply icing to Milano cookies to make minature graves and tombstones for one of my cakes.... LOL...
C_P ,
Where's that tutorial!!! I need it right now. (but I can wait 10 minutes or so 
)
For those of you who thin down the Alice's icing, how thin do you make it? Pancake batter thin?? Do you have a problem with the butter separating then?? Ooooooh, what to do???? 
kos
Hi Kos,
I thin mine down until I can drop some into the bowl and shake it a little and have it blend in. I hope that makes sense. Kind of the same consistancy of thinned color flow, if you have used that.HTH.
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