Hi and Welcome to CC, Kez82. 
Decoding CC acronyms:
http://www.cakecentral.com/cake-decorating-ftopict-2926-.html
How to store different types of cookies:
http://www.homemadecookiesandmore.com/storingcookies.htm
http://www.exploratorium.edu/cooking/icooks/12-9-02.html
HTH
I have not found a way to keep them from going soft, even when dried well and put in air-tight containers. I do know that soft cookies will ahrden up again if you leave them out for a while. (As long as you live in a non-humid climate OR have central air.) That doesn't really help with shipping and such though.
giraffe11, do you think storage with a dessicant would help:
http://www.howstuffworks.com/question206.htm
(Comes in my vitamin bottles, so at least some forms are food safe.)
Yes, the dessicants probably would help with the problem and little packets of them are available from some of the online baking supply stores, food safe and everything. I haven't tried them.
The only problem would be that they are not an inexpensive option.
It's a good idea though, especially for shipping. Of course at home, it's easier and cheaper to just set them out on the table!
I am always hoping that someone on here will have the perfect answer.......
Hi...I have experimented with an egg glaze on top of the cookie before baking. It forms a sealed dry surface that prevents a lot of the effect of RI softening the cookie beneath. Because of the appearance, I only use it when I am covering the entire surface of the cookie with RI or fondant etc.
HTH.
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