luv- i baked them with the stick in and they are thin bamboo sticks (like for bbq'ing) i was very excited to find the cutter (at this little "elite" kitchen store in my local downtown-also found a circus elephant which i haven't used-yet) i feel like the cookie is naked until i add that extra outline or detail-sometimes it sugar. has anyone crushed their sugar to make it more fine? like sanding sugar-i made mini sunglasses and wanted some sparkle but instead it looked chunky and i felt like they were ruined. i only have bulk barn and michael's close by. thanks 
What do you use to keep the bitter taste out of the black icing?
Sandi1 - too much coloring is what makes the icing taste bitter. There are a few things you can try... first, I add dark colored cocoa powder to some icing to make it brown. then, I use Americolor super black (you need less of the coloring than Wilton's black). I also mix my brown icing with the black gel jst to get it dark grey, then let it sit overnight. the color will deepen to a real black and you won't use as much gel coloring that way.
OK, this is a great thread. But what am I not doing. I can't see the photos of the cookies that everyone is talking about. Also, anyone done any baby einstein cookies? Would love to see pics if you did. Thanks in advance. Sorry I'm so tech challenged.
Here's another example of cookies before outlining & after (my husband was gone while I did the outlining, and came back when I was finished. He rather tactfully asked if I had meant for them to be "so....pear shaped". He could've asked why their butts looked so much bigger after outlining, but he didn't. Like I said, tactful).
Those are super cute! (And note to self, don't ever wear anything that "outlines" my butt!! )
I just got a little teacup & saucer cookie cutter and I can't wait to bake up some cookies and try this. It's like coloring for grownups isn't it? 
Thanks for starting this thread. I tried to outline a few times and my black is usually to thick for my liking. I'll have to give these tips a try. I also think it depends on the cookie if it needs an outline or not. I usually don't use a tip for decorating my cookies cause the icing seems to curl around.
Yes! I found it her it is what I was looking for the the past couple of weeks. THanks to TracyLH for pointing me in the right direction.
gotta keep watching this thread!
GeminiRJ, you know your outlining tip has helped me!!
Just thought I'd pass along the information that I've started adding clear extract to the icing recipe. I didn't want to tamper with it, but it tastes better with 1/2 tsp. of either clear vanilla or almond.
My question is this: I'm having a lot more problems with the finish of the glace getting very small, barely noticeable spots. But they're still there. I've tried the usual remedies (brite white, higher ratio of corn syrup to milk), without success. I'm wondering if the extract is the culprit? Anyone notice a difference in the glace finish when using extract as opposed to without?
i am trying the glace tonight.... man I love it!!! just have to get used to the one consistancy thing, but even the colours look nicer.
i use the "best rolled sugar cookie" recipe on here
Thanks luv2bake6!!! Im used the the "dam" method lol
Probably a dumb question but how do you know what color to outline cookies with? I see most of Gemini's cookies (Too cute!!) are in black, I guess to show detail which looks great. I have my first cookie and cake order for a wedding shower and I am nervous! Thank you!!!
Probably a dumb question but how do you know what color to outline cookies with? I see most of Gemini's cookies (Too cute!!) are in black, I guess to show detail which looks great. I have my first cookie and cake order for a wedding shower and I am nervous! Thank you!!!
For inspiration, take a look at kneadacookie's creations. Many times she uses the same color as the area she is outlining, and her cookies are fabulous! With black, I only have to thicken one color icing to do the entire cookie, which is easier. A big plus for me!
susan, thanks for the shout!! i have outlined with both black, and with the same color as fill. i guess it all depends on the design.
susan, thanks for the shout!! i have outlined with both black, and with the same color as fill. i guess it all depends on the design.
But knowing which to use is what separates the novice from the pro! And you're definitely a pro! I just did some cookies where I outlined everything in white....a first for me....and I really like how they turned out.
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