Icing For Cookie Bouquet That Isn't Too Hard/crunchy?
Baking By beagledog100 Updated 19 Jul 2008 , 1:37am by mjnj
I am wondering if it's possible to use an icing on cookies that doesn't dry super hard? If possible, I would like to use a softer icing for the cookies.
Can someone tell me if this is possible and if so direct me to a recipe?
Thanks
You can always decorate your cookies with buttercream. You won't be able to stack them. Toba's icing dries firm, but not hard. It's one of the two most popular icings on CC. The other is Antonia74. I've never tried it, but others say it doesn't dry as hard as traditional RI.
http://forum.cakecentral.com/cake_recipe-2119-Toba-Garretts-Glace-Icing.html
http://forum.cakecentral.com/cake_recipe-1983-Antonia74-Royal-Icing.html
Beagledog100, the royal icing recipe I created isn't super hard at all...I promise! It's a thinned royal icing and it dries enough that you could stack the cookies and not damage the icing, but it's NOT so hard that you have to make an effort to bite into it. It's really, really easy to use and I've even done an step-by-step article with photos to help you get started:
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
If you look in my photos, every cookie pic in there is done using this icing. It's not hard and won't break your teeth at all --- that's why I made the recipe. 
I like Karens RI recipe, but I have figured out that I dont like the look of outlining the cookie, then flooding to fill in (well, I dont like the look of it when I do it...lol), and I am not talented enough to ice the cookie with RI without the outline first...SOOOOO, I have decided that rolled buttercream, rolled thin and placed on the cookie as it comes out of the oven, works the best. I then use the RI to do the outline. For me it looks neater.
Thanks Antonia74! I will have to read your article. I need all the help I can get!
... I dont like the look of outlining the cookie, then flooding to fill in (well, I dont like the look of it when I do it...lol)...
Amen, sister. I like to say my outlines suffer from a nervous condition. Well, I don't like saying that, but it's true. I really want to try the Antionia74 RI -- everyone's cookie look smooth no matter the experience, it seems.
I have tried RI, Antiona's and Toba's and I prefer the look and taste of Toba's. It dries nicely and not too hard and it has a nice glossy finish.
I have a recipe made with corn syrup, not sure if there are any like that here. I find that the colors tend to bleed somewhat, but it is tasty, and good for simple designs or pastels. My flower pots are done in it, although by the third or fourth day there was a bit of bleeding.
I use a glaze made of powdered sugar, water and corn syrup. With extracts, if desired. It dries well enough to stack or put in a cookie bouquet but is not hard at all. People love it!
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1211121
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