I've done a little research and think my next batch of cookies will have RBC on them. It sounds as if the cutting, then freezing of the RBC and applying to the hot cookie is a method I can live with. I tried MMF a while back and loved the look but wasn't crazy about the taste. I'm hoping this will give me the best of both worlds.

To carry it one step further...I'm thinking of also doing another batch with RBC and edible images. Has anybody got experience with this combination? It seems to me that popping the edible image on top of the cookie while the RBC is in the melting mode would work.

Does anybody know?

the problem with freezing cookies with edible images is the condensation that happens when you defrost the cookies. If your image doesn't have a lot of fine line detail and color, you will probably be ok. Freeze the cookies in ziploc freezer bags, stacking with waxed paper between the layers. When you take them out of the freezer, quickly take them out of the bag and arrange in a single layer for defrosting. that way the condensation won't smear.

When I have a big cookie order, I do the cookies and mmf (I like mmf! have you tried putting some butter flavoring, or bavarian cream lorann oil into the melted marshmallow?) then freeze. I put on the images when I take them out of the freezer, the night before they are due...

of course, I haven't used RBC, though. I've found that images on mmf need a bit of moisture help. I tried to put the images on the hot, soft mmf on the cookie and it didn't stick...needed a spritz of water...

I think I didn't state myself clearly, Cryssi. The freezing part I was talking about was based on someone's recommendation to freeze the RBC cutouts prior to transferring them to the warm cookies. This was in response to a complaint about the RBC not retaining its shape while being applied to the cookie. I won't be freezing the cookies themselves at any point in the process. According to this recommendation, you freeze the RBC and put it on the warm cookies. It holds its shape long enough to be placed on the cookie, and then the icing warms and bonds with the cookie. I am thinking of applying the edible image at that point. As the RBC softens on top of the warm cookie.

I'm going to give it a shot with some unimportant cookies and will report back.

I love MMF. I'm weird that way. I just KNEW I'd love MMF on cookies. But, I thought it was dreadful. They looked so great. But, I threw all but maybe 2 of them away. Totally disappointed.

After all of this, I may go back to my VERY favorite...which is slightly thinned Alice's icing. But, I gotta try new things.

Thanks for your input.

I'm a die-hard RBC fan and use it on all my cookies....I can't see why an edible image wouldn't work! I've never tried it, please let me know the results!
Cammie

Your cookies are AMAZING, Cammie! I want to be YOU when I grow up!

I have ordered some cutter-making supplies. I want to do local sports mascots cookies and am not crazy about the idea of all that intense piping. I just tried my first RBC cookie, and I do like the taste and texture. Next step is to try the edible image on top. I'm thinking I may roll the RBC a little thicker when I'm going to use it for an edible image. I am not nuts about the edible image texture and want to counterbalance that as much as possible. I'll let you know what I think. Probably won't really get into this until I get my first cutter made.

Thanks, Crimsicle! Please let me know how it goes with the edible image!