I like lovely royal icing cookies. But in this cold winter, I met some problems about drying. 

The receipe (only use powdered sugar, meringue powder, water, wilton gel color. No lemon juice nor glycerinum ) never changed, and I used 10″ royal icing for filling.

I put the cookies on the balcony let them dry overnight (at least 12 hours). When I prepared to pack them in the morning as usual, I found they still wet on the surface.

I don't know maybe it's too cold, so the moistrue in the royal icing cannot go out? How to solve it? If I use air-condition overnight, it cost too much.

AYou can bake at a very low temp to dry them out.

A[IMG]http://cakecentral.com/content/type/61/id/3174641/width/200/height/400[/IMG]

This is what I do, it's in the biscuiteers book.