I see that a lot of people on here use Antonia's royal icing for their cookies. I've always just used Wilton's but want to try Anotnia's. What is the difference?
Also, I am getting pretty good at flooding the thinned royal without an outline (don't like how the outline doesn't blend well). Can I do that with Antonia's, also?
Thanks in advance!
Becky
Then PM me! 
You can certainly outline/flood in one movement with mine. That's what I do for most of my cookie orders now (unless the outline is a different colour or the cookie shape is geometric or pretty complex). 
Just use the icing at the thinned consistency and follow the small explanation I included in my article:
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
Quote by @%username% on %date%
%body%