I did the NFSC in the Wilton pans w/o the 1-2 hours in the fridge. Just patted them in pans, placed the sticks and baked for 15 min. at 350.
They baked fine, except a few of them were a bit lumpy (not level).
I decided to put white MMF on the back of the cookies to make it pretty from sides while they were warm. That adhered fine.
I waited until they cooled down and then did Antoina's RI recipe. I think I may have thinned it down too much and didn't wait for the outline to set.
It became a mess. Sigh. I transferred them to a cleaner area.
I think I have no choice but to do it again in the morning as I'm not liking the look. Plus all the drippage made the back of the cookies messy as well!
I think I may be able to salvage the round cookies with some sprinkles around the edge? How can I do that?
I tasted the cookies and they tasted really good and were baked well. I think the MMF on the back made them way too sweet though.
Oh, well, live and learn! They aren't due until Thursday, so hopefully they'll set up okay. 
What do you need the cookies for? Any special occasion? If I had an idea for what they were for, I might be able to give you some ideas.
I would just leave them as they are. Keep in mind, most people don't know a thing about decorating, and I'm sure they will still be impressed with what you've done!
Probably needed a stiffer icing to outline, but I think they look cute! I like the design for pic 001. Maybe you can use a thicker icing to pipe a border around those? For sprinkles on 002, if you have any of the thinner icing left, maybe you can 'paint' it on where you want sprinkles and then sprinkle away! I do that with chocolate covered Oreos made in the molds; paint on melted chocolate and then sprinkle.
And remember, cookies look better when they are packaged or arranged nicely in a bouquet. I seem to go through this with every cookie I make, never happy with it until I get it packaged up!
The cookies are for a teachers' group appreciation gift for their co-ordinator. My son's teacher referred me after a quick conversation we had about my cake decorating business, so I really want to impress!
I think sprinkles around the edges on the rounds and the flowers will change them dramatically and you will love them!
Janette,
would you mind telling me in what way did the book help you?
I am not lost...I know how to back a "mean" cookie..but I don't feel that I am very creative...you know putting the package together!
I didn't even know they made cookie books other then recipe books...... 
Pretty good for a first attempt! I would also suggest to use a stiffer icing...that would make all of the difference! You said that you waited until the MMF was cooled before you put the royal on...was it still warm at all- that would cause the royal to run as well...I've never used one of the cookie mold pans- are they easier than cutters on a flat pan?
I have not made cookies yet either....they look so beautiful and easy to make...but the fear of screwing up has kept me from it and the thought that I won't come up with pretty ones like all the ones I see on here.
Do you always put the stick in the cookie prior to baking the dough?
OH---and are they always that THICK? The cookies in the above pictures look really thick to me.
Suzanne
Rittenhouse- the reason they look thick is because she used a mold vs. a cutter. Everyone does the sticks differently- I put mine in afterward. Try it- it's a ton of fun. So what if you mess up!! No one has to know! 
Yes, my cookies came out much thicker than I expected, but I had bought cookie sticks that were a bit big, so I had to make them thicker so the stick would stick. lol
However, the texture is surprising soft and crumbly and I used 1 tsp vanilla/1 tsp orange extract as I had been advised and they taste great!
My 7 yrs old daughter thought they were delicious.
They are very heavy too, so I'm glad I went with a ceramic vase with styrofoam wedged in really tight for support.
I'm off to try and make 'em pretty. Wish me luck!
Rittenhouse, I did put the sticks in before baking. I put my palm over the dough that I had pressed into the molds and gently inserted them at least 2 inches. They seem to be holding up okay so far.
the cookies almost look like you meant them to look like that. sometimes i think it's all just trial and error though. i have changed designs halfway through a project.
My sugar cookies are so good but didn't hold their shape as well as I would like, I would never get the icing right.
The book has a good sugar cookies that hold their shape along with other cookie recipes for decorating.
It explains each icing/fondant you can use along with the recipes.
It's only $10.95 and I think CC sells it. For some reason I can't get on their shop to look right now.
It also tells you how to different styles and designs.
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