Hello! I am going to make some cookies for my daughter's talent competition in a week. (so she can hand them out, she likes to do that 
I wanted to know a few answers to my questions
1) I tried the NFSC recipe twice and it has broken apart when I try to roll it out and pick it up, could it be the butter I am using or something else? Is there a better recipe to try?
2) What kind of icing will be good if I need to package these in bags, I don't want them smooshed on the bag? I have used fondant before but wanted to try something different.
3) How far in advance can I make these without freezing them? How many days will they last before going stale? I need to make about 100 so I need to make them in advance.
Thanks so much!!!! Love ya guys so much for all your help!!!!! 
1. It could be the butter - did you use butter stick or tub butter? Butter stick is best to use. I use Land O'Lake butter and I put it in a small bowl (with wrapper still on) and pop it in the microwave for 10 seconds. It's not rock solid hard or too creamy at all.
2. I use Antonia74 icing and it will dry hard if you let it rest overnight. When I took a bite, the icing is not hard at all. I didn't have any problem with bagging my cookies in and the icing didn't smoosh or smear.
3. You can make a week in advance, as long as you keep your fresh baked cookies in a tight, air proofed container, like Tupperware.
The best icing to use for these cookies would either be royal icing/runnout or Toba Garret's Glace. Either one is wonderful and keeps very nicely. Toba's glace is a bit more opaque than the RI so it is up to your preference. Would love to see the finished product when done. 
Thank you soooooooo much!! I used cold butter 
Could that be the issue? It was the stick kind. I have so much to learn!!
Also, if I bag them, can I stack them in tupperwear w/o damaging them? Thanks!
Once they're decorated and bagged, I usually stand them on end in rows in boxes rather than stacking them. (does that make sense??) I seem to have fewer broken cookies that way.
Super cold butter might have been your problem with the cookie dough. Try softening it like surfergina suggested.
Once they're decorated and bagged, I usually stand them on end in rows in boxes rather than stacking them. (does that make sense??) I seem to have fewer broken cookies that way.
Super cold butter might have been your problem with the cookie dough. Try softening it like surfergina suggested.
Thanks! That makes sense. I'll try that and let my butter warm up too!!!
Penny McConnell of the Penny's Cookies recipe said in the class I took from her that her sugar cookie lasts over two weeks.
I know I've munched them all through the holidays and never found them to get stale.
I always use room temperature eggs and butter and have never had a problem.
The best icing to use for these cookies would either be royal icing/runnout or Toba Garret's Glace. Either one is wonderful and keeps very nicely. Toba's glace is a bit more opaque than the RI so it is up to your preference. Would love to see the finished product when done.
I find that RI is more opaque than Toba's glace. Am I doing something wrong? (Wouldn't be the first time.) I use whole milk in her recipe. It still has a bit of a translucent look to it.
Thanks so much for all the tips! I'll be making the cookies this weekend and I'll let you know how it turns out!
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