I personally don't like mmf, or wilton's. However, I think it is beautiful on cakes and cookies. I have a lot of cookies due at once and don't have time nor the patience to glaze them all. Is satin ice or pattinice fondant any good on cookies and will it freeze well when decorated with royal? What are the honest opinions of customers when they eat fondant covered cookies? I mean no offence as this may be sounding tacky, I don't mean it that way, I'm just trying to learn from others with more experiance than myself.
Thank you so much,
Amy
I use Pettinice on all of my cookies w/ ri accents. I freeze all the time, w/ no issue. I get repeat clients all the time due to the taste. Fondant is time consuming, as well. You just save time w/ the drying process, but there is still detail to do.
How thin do you roll yours out? (pettinice)
Your signature always cracks me up whenever I see it. Never trust a skinny chef......I'm 5'4" and 106 pounds . People always ask me how I stay so little when I'm around all this good stuff. Well, when I'm around something long enough, I get burned out quick and I really don't care if I ever eat another slice of cake again. 
You know sort of how a plumber's own toilet leaks and a mechanic drives broken cars because the last thing they want to do after working on this stuff all day is do it for themselves.
I promise though, I make great tasting stuff and nothing sketchy going on here, trust me.
Amy
I roll out between 1/8 and 1/4 inch. My tagline is an inside family joke as I am 5"5 and weigh 116.
I've used Satin Ice on all of my cookies since starting to sell and I've had nothing but compliments and return customers. It hardens on the cookie so there is no mushy fondant when it comes to cookies like some people complain about on cakes (chewing their fondant, etc.). I don't have time or patience either to wait for RI to dry (I have a full-time job and do cookies on the side).
I had a repeat customer tell me that she froze her cookies from a bouquet and nibbles on them a little bit at a time. She hasn't mentioned that anything happened to them when defrosting, so I'm assuming they are fine since she has ordered twice since then.
I roll mine out thin. Not a particular size, just really thin. I've read some people say 1/8".
No one has questioned how my cookies are decorated either (what is fondant, I don't like fondant, etc.). I do have a little blurb on my website that I use fondant and RI to decorate, but a few of my customers have never seen my website.
I'm the same way with cookies.......bake and decorate so many that I don't want to eat them anymore! Haven't lost any weight, but that's another story! 
Depending on who I make cookies for will depend on the fondant I use.
If I make cookies for kids I almost always leave the fondant a little thicker then I would for adults. The kids LOVE the MMF (recipe found here in CC) I have flavored the fondant with bubble gum and cotton candy flavoring and the kids devour it. Adults I thin down to almost paper thin. They like the flavor but thick is too much for them. Especially since I decorate them with other icings such at RI.
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