The cookies in the gallery are awesome. Im doing my first batch of cookies this weekend for my daughters birthday. What icing recipe you favor? And how in the world do you ice the cookies to make them look so smooth. These are amazing. I have always just used the wilton buttercream frosting with the star tube. I love the smooth glossy look. How can I get that affect.
Thanks in advance for any information or feedback.
I think some people use color flow. As a matter of fact, I was preparing a post entitled COLOR FLOW ALTERNATIVE when I saw your post.
What's another recipe for color flow. In Europe they call it something else, not poured sugar, but something like that.
I was wanting a homemade recipe that didn't call for that elusive "color flow mix" from Wilton.
Can't I just use Royal Icing and thin it down really well?
There is an Alice, Antonia, and Toba Garrett who all have their own icing recipes. Perhaps someone will post these three recipes. I'm looking for them myself. There is another person, Diane Shavkin, who was awarded at the ICES (International Cake Exploration Societe ) It is a big think... her recipe is located at http://www.shavkin.com/Cookieicingrecipes.html
And if you are new and see MMF that means MarshMallow Fondant. It is a homemade fondant made from marshmallows. Some recipes are located at
http://whatscookingamerica.net/PegW/Fondant.htm
http://www.baking911.com/recipes/cakes/fondant_marshmallow.htm
Also, you might want to check this thread...
http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=26437&postdays=0&postorder=asc&&start=0
I found the link for Alice's cookie icing:
http://www.cakecentral.com/cake_recipe-1961-0-Alices-Cookie-Icing.html
This one is Antonia74 icing:
http://www.cakecentral.com/cake_recipe-1983-Royal-Icing-for-Decorated-Cookies.html
toba's glace icing:
Glacé Icing
Ingredients:
1 lb of confectioners sugar
3 oz whole milk or water
3 oz light corn syrup
Flavor options: 1 tsp of extract or 1 Tbsp of liqueur or 2 drops of candy oils
Mix confectioners sugar and whole milk together until creamy. Mix for 1 minute on medium speed.
Add corn syrup all at once and mix only until combined (30 seconds).
Divide icing into two to four bowls. Color icings as desired and then flavor each bowl with the flavor options. Cover with plastic wrap to prevent icing forming a crust.
Outline Icing
Ingredients:
½ cup of glace icing
4 to 6 heaping tbsp of confectioners sugar
Stir sugar into icing to stiffen icing. Add additional sugar, if necessary to stiffen icing.
Cover icing with plastic wrap to prevent forming a crust.
Recipe by Toba Garrett
HTH
I use Antonia's icing thinned out to flow I just started using MMF
I've used rolled buttercream to cover my cookies and it is easy & delicious too. I want to try antonia's Alice's and Toba's icings one day.
Have you tried Marshmallow FOndant ?
I always use MMF to ice and decorate my cookies because I love everything about it...
Looks really well on cookies, fast (no waiting) and you are not limited to whatever decorations you put on top of it. and it takes color really well. 
I also tried using fondant for cookies (also in class, it was pettinice rtr). I do love how it's fast, simple easy and decorate is great. We also used chocolate and while chocolate plastic in class. I think it goes by another name, is it the same as chocolate clay?
It's also easy to work with, similar to fondant. no waiting on the drying. Applied both with corn syrup.
i just got my new KA Mixer can't wait to make MMF and all these wonderful recipes here.
I have only used Antonia74's icing, and LOVE it. I get great results every time, it's easy to work with, and everybody who eats the cookies comments on the great taste.
You can find the recipe, along with her method of putting icing on the cookies, in her article titled "How To Bake & Decorate Cookies" which can be found on the home page or in the Articles section here.
hth!
Laura.
I have used royal icing and love the detail you can get with it. (don't care for the texture on a cookie) I have tried Toba's which is essentially the same recipe as Wilton's Pour Cookie icing in their yearbooks. Love the taste on a cookie, keeps the cookie fresher, but more difficult to decorate with for me. I have used the powder candy fondant icing used for cookies and petit fours and LOVE the taste but have problems with the colors bleeding even after waiting a day before adding the detail. I did cookies for a friend's coworkers and half of the cookies were iced in the powder candy fondant icing and the other half with royal icing. They gave the powder candy fondant icing a " 
" over the royal. ( I add vanilla to the royal) I need to find a recipe that is fun, like royal icing, but (in my opinion) better tasting on a cookie.
I haven't tried the MMF and hope to next. What kind of texture does MMF have on a cookie??
kos
I think some people use color flow. As a matter of fact, I was preparing a post entitled COLOR FLOW ALTERNATIVE when I saw your post.
What's another recipe for color flow. In Europe they call it something else, not poured sugar, but something like that.
Run sugar??
Here is another great tutorial on decorating a cookie. It's very informational like Antonia's and also has pictures on cutting out the cookies using the dowel method. This woman uses a lamp like MissBaritone on this site recommends, to keep icing glossy.
http://www.ladycakes.com/color_flow_cookie.htm
kos
I think some people use color flow. As a matter of fact, I was preparing a post entitled COLOR FLOW ALTERNATIVE when I saw your post.
What's another recipe for color flow. In Europe they call it something else, not poured sugar, but something like that.
Run sugar??
Here is another great tutorial on decorating a cookie. It's very informational like Antonia's and also has pictures on cutting out the cookies using the dowel method. This woman uses a lamp like MissBaritone on this site recommends, to keep icing glossy.
http://www.ladycakes.com/color_flow_cookie.htm
kos
In England color flow is called "Flooding"
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