When following the nfsc recipe,what is the texture suppose to be crunchy, chewy or soft?
Has anyone every added luster dust to mmf let it dry, then place on right out of the oven cookies? Will have an effect on the metallic finish that the luster dust is suppose to give?
Anyone know of a good site for all musical instrument cutters, cookie stencils?
my nfsc turn out rather soft but not falling apart, even though they are soft they hold together great..thats what i have used of cookie bouquets. I do however cut mine rather thick so that would make a diff in the texture...i have noticed that the thinned the cookie the more crunch it has. and i also bake mine until they are just done..just barely golden on the edges.
hth
When I make the NFSC(which I love) the first day they are crunchy when cool.
The next day they get soft, but that usually happens with most of my other cookies. I have no idea why, maybe my house is full of humidity. I don't live in warm climate, so that would be my only guess.
I think this is why I love Antonia's icing, it gives that soft bite that goes just perfect with the texture of the cookie after it has been iced.
Well about the cookie I agree with the rest it is on the harder side but not to the degree you take a bite and it crumbles or falls apart.
AS for the cookie cutter if you can't find what you are looking for you can make your own.
http://www.cakecentral.com/cake-decorating-ftopict-49118.html
check this out, she did an excellent job explaining it.
HTH
i bake my larger cookies (4" or 5") at 320 degrees for 20 minutes. I like the oven low and slow, the cookies just start to turn colour at the end. The cookies aren't soft and not too hard...like shortbread really. That's the perfect consistency for the icing to go on top.
Haven't tried fondant on warm cookies, but i will experiment over the holidays for sure! 
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