Hi there,
This is my very first post, and I am SOOOOO happy to have found this website. I love it!
I do have a couple questions right off the bat. I am making 175 wedding cake sugar cookies (using the Wilton cutter) for my first paying customer.
In the past I have iced these with rolled buttercream and then did the detailing in royal icing. I found that the detailing didn't stick well to the rolled buttercream though (I'm sure it's because of the shortening breaking down the royal?)
Anyway, I really love the look of rolled buttercream on cookies, so I am wondering if I can use marshmallow fondant on them instead? Do you think the royal icing would stick better to MMF? And do you think the MMF would stick TO the cookie like the rolled buttercream does?
Also, can you flavor MMF? I always use almond extract in my icings and I've never made MMF before, so I'm worried I might mess it up if I go adding whatever I like to it. 
Andddd one more question! The person who is interested in me making these for her wedding lives a few hours away from me and has asked me to send her a few samples. Not a problem, but how do I ship them so that they don't break?! I've never sent cookies in the mail before, and these ones specifically are SOOOO delicate.
Thanks a lot for all your help! 
Ashley
Ashley,
MMF will stick to cookies and Royal can be used for all the details. It will stick.
You can add any flavoring to your MMF, just adjust the quanity of water you add. Some people add the Lorann oils to flavor their MMF but since you're using royal icing on them, I would avoid any oil.
For packaging cookies, wrap each cookie individually with Glad Press 'n Seal wrap, then wrap again with bubble wrap. Use a sturdy box and fill any leftover space with packing peanuts so they don't move around in the box.
AND.... welcome to CC!
KHalstead, I see on your ticker you're moving to BUCKEYE country!! Welcome to OH-IO! I love it here, & hope you do too!
BTW, cool draculas!
Quote by @%username% on %date%
%body%