I've been doing a lot of cakes and cupcakes lately, but I would also like to try some decorated cookies. I had a question for those of you who use Color Flow on cookies:
Is there something you add to the Color Flow recipe to make it taste better? I'm worried about the taste, but I don't want to alter the recipe and have the CF not harden properly.
Use Antonia74's royal icing recipe and thin it out to the consistency that you want. It tastes good, and I've never had any problems using it. I make it a day or so ahead of when I need it so that it can sit and rest, then I just separate it out, thin it to where I need it, and color it.
I've tried all sorts of cookie stuff, and the combination that gets people raving and only crumbs left is to use penny's cookie recipe and rolled fondant/buttercream, detailed with RI.
Good news, they are faster this way too. Both those recipes are on here... I like using the rolled buttercream fondant because I put it on as the cookies come out of the oven. Then they only take a little while to cool and i can start my details.
Hope that helps,
Sarah
I also use Penny's recipe exclusively.....IT ROCK'S........I do add some different emulsions to flavor it up some, but other then that her recipe is great.
I use a "glace" type icing. Personally I don't like color flow or royal icing for icing the entire cookie.
I also love the fondant with RI decorations. I used to use the MMF but it was such a pain to make....then I started having to use it on cakes so I order the Satin Ice and it tastes so good, I can't believe it. Even my husband who HATES MF likes it.
If fondant isn't for you, I would try the tip about thinned RI for flooding.
*******Sarah & Deb: Does Penny's recipe spread? I have had the worst luck with cookies spreading. I used to use the NFSC but it tastes kinda blech and still, even with the chilling and freezng the trays prior to baking - well, it still spread. I chilled the dough, I was careful not to overmix......I prayed ~ nothing worked, lol. thx
I also love the fondant with RI decorations. I used to use the MMF but it was such a pain to make....then I started having to use it on cakes so I order the Satin Ice and it tastes so good, I can't believe it. Even my husband who HATES MF likes it.
If fondant isn't for you, I would try the tip about thinned RI for flooding.
*******Sarah & Deb: Does Penny's recipe spread? I have had the worst luck with cookies spreading. I used to use the NFSC but it tastes kinda blech and still, even with the chilling and freezng the trays prior to baking - well, it still spread. I chilled the dough, I was careful not to overmix......I prayed ~ nothing worked, lol. thx
I also love the fondant with RI decorations. I used to use the MMF but it was such a pain to make....then I started having to use it on cakes so I order the Satin Ice and it tastes so good, I can't believe it. Even my husband who HATES MF likes it.
If fondant isn't for you, I would try the tip about thinned RI for flooding.
*******Sarah & Deb: Does Penny's recipe spread? I have had the worst luck with cookies spreading. I used to use the NFSC but it tastes kinda blech and still, even with the chilling and freezng the trays prior to baking - well, it still spread. I chilled the dough, I was careful not to overmix......I prayed ~ nothing worked, lol. thx
For the love of God.......I didn't mean to post that 4 times!! Sorry 
Penny's recipe has very minimal spreadage........SPREADAGE....is that even a word? LOL!!
You don't have to chill it, but usually I have half in the fridge as I'm cutting out the other half. I haven't noticed any difference in baking the chilled dough as opposed to the unchilled.
HTH
dkelly: thanks!! And yes, I absolutely think spreadage is a word. 
What is "glace", exactly? Sorry if that's a stupid question, I'm new at this 
I couldn't find Toba's glace on this site. The search in recipies doesn't work very well. Here is what I use. I think it is basically the same.
1 lb. powdered sugar
3/8 c milk
3/8 c light corn syrup
1 tsp extract of your choice
Just mix it all together. Thin with corn syrup if necessary. Takes a while to dry but the results are worth it. HTH
No, there isn't any noticable spreading with Pennys and I love that I don't have to freeze it...saves oooodles of time. I like using the rolled buttercream fondant recipe because the flavor is awsome, it is automatically the same shape and size, and I can start my details right away. Saves a day on drying time as opposed to RI so my cookies are fresher. It dries hard enough to bag individually too. Good luck.
Sarah
I just googled for some pictures using glace with cookies and they look AWESOME! I will definitely have to try that soon! Thanks!
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