Alright I have a ton of cookies I'm supposed to be making. It's taking forever!!! 
Do any of you wonderful cookie people have any time saving tips for me? I'm doing the no fail cookie recipe and covering with fondant. THANKS A BUNCH!!!!!
How many cookies? What shapes? What is your time frame for completing? What's your schedule like on the days you will be working on them?
When I've had to do LOTS of cookies, I find it's easier to devote an hour or two to making dough and rolling it out, without doing any cutting, just to get that part finished and the mixer and ingredients cleaned up and put away, so I have space to work.
Then just start doing the cutting and baking assembly-line style.
Using parchment paper to bake on is great, you can cut out the shapes and put it on the parchment even if you don't have cookie sheets ready yet, and get ahead a bit that way.
I have recently started using a bit more flour in my NFSC dough, and have found that I can skip the refrigeration stages, and get great results with almost no spreading. (better than before, when I used less flour and DID refrigerate!). Helen (Antonia74) posted recently about using 150 grams of flour per cup when she weighs her ingredients, and I found that my "cup" was only about 130 grams. It made a huge difference to use the larger amount, and the texture of the baked cookies seems better also. It saves me a lot of time, plus I don't have to have the space in the fridge/freezer for chilling. The logistics of keeping track of which sheet had been in the longest was getting old too, LOL!
I've never used fondant on cookies, so I can't help with that part, but someone else may be able to . . .
If you have any other specific questions, just ask!
Hope some of this was helpful.
Laura.
I just made my first large cookie order 200 pears and since I was short on time, I cut out the fondant with the same cookie cutter....I brushed the cookies with some clear vanilla cause it was there and stuck it on...it went really fast actually.
All I did was roll, cut and bake for about 2 hrs straight, rotating the pans and silpats as I went....let them cool then did the fondant tops all at one go, packaged next day
You've done the best time-saving technique already by using fondant instead of piping by hand. It can take me about 18 hours to cut/bake/ice/package 200 large cookies. It's a labour of love! 
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