I need to make some cookies for a little girl's 2nd birthday party. I have been asked to make plain sugar cookies that are nice and crisp/crunchy (not a soft, chewy cookie) but also with icing.
What is a failsafe crisp cookie recipe to use? I would like them to be shaped and hence NOT spread.
Secondly, what is the best kind of icing for preventing the cookie from softening? MMF, RI, glace or RBC?
Also (last question I promise) can I make these cookies and ice them 2 days in advance? Will they go soft in that period, even if I store them in an airtight container and packaged in cello bags?
MANY MANY THANKS IN ADVANCE 
Eve
I don't really know the answers to any of these queations. I would think though that you would want to use RI. Here is a bump
I just have my fondant cut and ready and immediately after I pull them out of the oven (still on cookie sheet) I place my fondant on them. The heat from the cookie is more than enough to make it stick. I then remove to cool completely and then further decorate if needed. No muss No fuss.
I've always used RI in the past, but only on traditional gingerbread cookies. This will be the first time trying full-on decorating a regular sugar cookie, LOL
Thanks for the advice - depending on time, I may try both ways...I can see tomorrow will be a full day in the kitchen! As I said originally - my main concern is the icing softening the cokie prematurely :-/
I have never had RI soften my NFSC recipe before. I usually make the cookies a few days in advance so that the RI has a chance to completely dry. Then they stack just fine.
If you are afraid of the cookies spreading, but the cut cookies in the fridge for a few minutes, then pop them into the oven. They will definitely hold their shape then.
HTH.
Evoir - the NFSC recipe is really wonderful. Some people have problems with it seeming "crumbly," but let the dough keep mixing until it comes together.
Also, you might want to try Antonia74's royal icing recipe (here on CC) - it's great and easy to use for decorating cookies and doesn't dry "rock hard" like a traditional RI for gingerbread. It's certainly hard enough to stack and bag after 12-14 hours, but it won't break your teeth.
I just have my fondant cut and ready and immediately after I pull them out of the oven (still on cookie sheet) I place my fondant on them. The heat from the cookie is more than enough to make it stick. I then remove to cool completely and then further decorate if needed. No muss No fuss.
Me, too.
I would suggest if you want crispy cookies, to roll the dough thinner than normal.
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