I made my first batch of decorated cookies. The decorations turned out ok, considering, but I had a terrible time with the cookies. I rolled them fairly thick, but still ended up with several broken ones. All the ones that broke were the shoes. Do you think it is just the cookie shape? Maybe if I made them thinner, they wouldn't be so heavy? Advice, please?
Are you using the kitchencollectibles recipe? It produces a softer cookie than I'd previously made. I am heavy handed so I will invest in a cookie spatula for removing the cookies from the sheet.
hth
Same site. As you can tell, I am terrible with names. I didn't have any problems with the cookies breaking after they had cooled. The ones that did break were dinosaurs. A few had broken necks. Of course, that just meant that I had to eat them. 
I rolled my dough out to 1/4in thickness.
Your cookies look great!
I do think the cutter shape was the reason the shoes broke. When you have a significant narrowing, like in the middle of the shoe, the cookie is much more vulnerable to breaking. No matter how thick or thin you cut them, I think it's a structural issue.
If you look at my photos, the "M"s I did had at least a 25% breakage rate!Only 2 broke coming off the cookie sheet or cooling rack, but once they were iced (and re-hydrated with the icing mixture), at least 6 more broke--and every one in the same place on the "M" (the left inside diagonal line). I looked at the cutter and I think that line is just a bit thinner than the other diagonal, so like everything in nature, the cookie broke at it's weakest link. Also, I found that when the iced cookies warmed up in some sunlight on the counter, they broke faster than ever.
My lesson learned is that I'll only use cutters that have narrow areas when they don't have to be packaged and when I can afford to lose lots of them to my 2 favorite scavengers--my DH & DS !
Next time I make "M"s, I'll be making small backing boards for them and using some royal icing to "glue" them down before icing.
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