I used RBC for the first time today on some cookies, and it was a bit tricky... it was kinda melting/losing it's shape as I was trying to get it onto the warm cookies. And it was kinda sticking to my fingers, making the whole process harder and making it lose it's shape even more. The ones that I did get on there look nice, but I was wondering if someone can give me some pointers. Should it be so soft/sticky? Should I powder it or my hands with confectioner's sugar or no?
ALso, how thick does it normally get rolled??
I'm sorry you had such a difficult time with it 
. I LOVE using RBC and it took me a couple tries to get "good" at it.
One pointer I can give you is to chill your cut-out RBC in the freezer for a couple minutes before placing on the cookie. It makes the RBC stiff so it wont lose its shape as you're transferring it onto the cookie. 
It sounds like the RBC may have been slightly too sticky. I would suggest adding a smidge more of PS and see how that works for ya. I've noticed that when I color my RBC it gets stickier so I add more PS to it before I start mixing my colors.
I usually roll mine about 1/8" thick.
HTH! 
tayesmama gives very good advice. RBC is a little tricky to use because of its softness and ease of melting....I usually roll mine out with PS and also sprinkle the top with PS to keep my fondant roller from sticking. I usually roll it about 1/8" or less thick. I use a VERY thin metal spatula to scoop it off my rolling surface, transfer it to my hand quickly and lay it on the cookie quickly. It'll take practice. Many folks pop their RBC cut-outs into the freezer for a few minutes to set up a little for easier handling! Good luck!
Come to think of it, the white was a better consistancy, it must have been the gel coloring softening it up, because I was coloring small amounts at a time. But I will try the freezer trick and the powdered sugar...
Is there a way to lessen the shine?? I've seen posts about the shine before but never read them because I never used RBC before! Will it dry that way or stay shiny/greasy?? Will it affect the bag when they're bagged?
Thanks for any and all help!
I've noticed that when I let the RBC-covered cookies dry overnight on the counter, most of the shine goes away.
I usually let my cookies dry before bagging them to avoid grease stains on the baggie. Once I didn't have time to let them dry and bagged them anyway. Lemme just say they sure did not look pretty! 
Oh well, live and learn. 
I have just started using rolled buttercream. I found success when I chilled it first, then rolled it out between 2 plastic sheets (a gallon glad bag works just fine), cut out the icing forms, removed the interconnecting parts, lifted the piece of plastic, and flipped the icing forms on a cookie sheet lined with waxed paper. Then I peeled the plastic sheet and the icing forms magically stick to the waxed paper. Then I put that in the freezer. The cookie icing maintains its shape very well, and there is a minimum of time that my warm hands holds them. (If I don't do it this way, I have found that it is very difficult to handle, loses shape, etc.)
tayesmama, I left them out, gonna let them dry overnight and see how they look in the morning. BTW I LOVE that kitty picture, it is so darn adorable! and I don't like cats! But the pic and the saying are just precious!! ANYWAY, back to rbc! lol!
PJ37, do you put it on the cookie after it comes out of the freezer on the waxed paper?? I did notice that if I rolled it between parchment, peeled off the top, flipped it, peeled off that layer, then cut, it was easier to get it off because it had been removed once. Very similar to what you're saying.... but I haven't used the freezer yet on this!
eieio 1234,
I just stacked the icing forms on separate layers of waxed paper and put them in the freezer. (I did this the day before). Then when I baked the cookies the following day, I took them out of the freezer and placed them on the cookie right after they baked and cooled (for only about one minute or so). I noticed if you put them on immediately, they seemed greasier.
This was only the second time I've used the RBC (I made St. Patrick's day cookies and then Easter cookies)...but this really worked well. I also noticed that by using the opened gallon sized glad bag to roll them in, I didn't need to add any additional PS.
Does RBC dry hard enough to stack cookies on top of each other and bag them???? I have never use RBC on cookies but have made it for covering a cake and have not had much luck with it. It seems to be too soft. When I add more confectionary sugar to it it then becomes too sweet. What do you recommend as the best tasting and best icing to use when decorating cookies for a cookie bouquet?
I have only used the RBC twice, but I have really loved the taste (and family members and friends have all commented very positively on the taste). I used 1/2 almond extract and 1/2 vanilla extract for flavoring (proportionately to what the recipe called for in flavoring).
The RBC firms up overnight and then can be stacked or wrapped for bouquets. It has a nice soft inside though, and is still chewy and flavorful one week later.
I used royal icing for trimming, and found that I need to be more "lighthanded" with it, as it is sickenly sweet. (Note basket cookie in photos...too much royal icing)!
I made my rolled buttercream from leftover regular buttercream. I didnt find it sticky nor shiny and it was soooo easy to roll between wax paper then I cut out the shapes (see hearts in my pic blue ones on plate and on mom bd cake) after cutting them out I froze them put them in a zip lock and left them in freezer for 2 weeks. I love this method it's great when you have all that left over b/c and dont know what to do with it. I also have some more pink and blue sitting in a freezer baggie just like that waiting to be used then I can just thaw it and roll it as I need it.
I remember reading about that, converting the bc over, but didn't save it. Can you explain how it's done?? Isn't it w/corn syrup and p.s. or something?? I rarely have bc leftover lately, but would be interested to know! I see you said you have good results w/freezing the rbc, have you frozen cookies with it already applied?? If you have, does it affect taste or color on the cookies or anything? Just curious because I have a big cookie order due for this weekend and am planning on doing rbc on them, it would be good to get going earlier in the week with it. I threw some of the rbc cookies I did make in the freezer this morning to test it, I'm going to leave them a few days and see.
I just took my left over b/c and added a bit of corn syrup and p/s and kneaded it till I had the right consistency for rolling and it wasnt sticky to the touch. (I roll between wax paper) I have not yet tried them on cookies but I can tell you that you can cut the shapes that you want and freeze them ( the cookies and the rbc) all in advance (I also roll my cookies between wax paper with only a minimum amt of flour they stay more tender that way) then when you are ready just bake the cookies and as your cookies come out of the oven you just take out the b/c shapes and apply them like an assembly line. Quick and painless lol great when you have a large batch I also do not freeze my dough before rolling because of freezing them afterwards they do not spread. Hope this helps
I roll out my RBC in between two pieces of wax paper. I peel off the top layer of wax paper then flip the icing onto a cooled cookie (using corn syrup as 'glue').and peel away the scond piece of wax paper...this way my hands never touch the RBC. Does this make sense? Sometimes I don't do a very good job when it comes to explaining myself.
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