Customer wants wedding cake PLUS cookies PLUS tuxedo strawberries from me... I know I have to do the strawberries day before... How FAR in advance can I do the sugar cookies.. Oh yes.. she wants the bust of the dress... (heart shaped cutter)
Is this doable for a newbie??? What icing can I use that will harden then pipe the lines of the dress on.. OH yes each dress gets a little fondant flower... make this easy on me gals... CAN I do this 3 or 4 days in advance..
* praying * please say I can PLEASE say I can LOL
Thanks a million guys 
3-4 days is totally fine! (If you have to individually package each one in cellophane, you can push it even further to 5-7 days and they still taste delish!) These aren't soft, chewy cookies...so no worries about them seeming stale after a few days. It's once the butter in the recipe gets old (10-14 days sometimes for me in my climate) that really pushing the freshness boundary IMHO.
I generally like to make mine 2-3 days before they are consumed, but you have a lot on your plate with that order...so don't feel bad about getting the cookies done and out of the way. (Just store them carefully in a cool, non-humid environment, out of direct heat/sunlight is nice too if you can. Not the fridge! 
) Some bakers even freeze them far in advance with perfect results, but for the short period you are talking about here in this situation that's really not going to be necessary.
Ummm.....I hear the "Antonia74 Royal Icing for Decorated Cookies" is super! 
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
(Sorry, I couldn't resist! 
)
No problem!
Coincidentally, I just posted this reply helping someone to see the different "looks" of piping details on either wet or dry background icing. That might help you too for your cookies. You will want to let your background colour icing dry solid (overnight) before you put on the bodice's details over that.
http://www.cakecentral.com/cake-decorating-ftopict-589969-.html
Good luck!
I just made some NFSC in "derriere" shape w/undies for my husband's fishing trip. I used Antonia74's icing and it was soo easy to work with and it made me look soo good! I baked and iced them three days in advance and they were just great. Another great tutorial for cookie making is www.kitchengifts.com/cookiebaking.html Her method for rolling and chilling the dough is a real time/mind saver(using parchment paper) Hope this helps
TSG177
I always use a dab of corn syrup to stick my fondant to the cookie. But alot of people have the cutout fondant ready to put on the cookie when they are taken out of the oven. Just lay it on and it sticks. But you have to be really prepared. I'm not organized enough.
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