When you create a cookie bouquet - what kind of cookies do you make? I was thinking that after trying the NFSC's that I could mix it up and try something else. Recipes would be GREATLY appreciated

Here's a multi-linked cookie bouquet thread:
(CC tutorial, recipes for different cookies, glaces, icings and more.)

http://cakecentral.com/cake-decorating-ftopict-56979-.html

Cookie Video:

http://originals.msn.com/abiglife?GT1=9187
(provided by ShabbyChic_Confections)

playingwithsugar recommends this site for cookies:
http://cakemaven.com/default.aspx

NFSC Help:

http://cakecentral.com/cake-decorating-ftopict-69731-.html

Penny's Sugar Cookie recipe link:
(provided by patton7

http://www.texasmonthly.com/mag/issues/2000-12-01/statefare.php

Penny's Cookies:

http://cakecentral.com/cake-decorating-ftopict-159661-.html

http://cakecentral.com/cake-decorating-ftopict-224891-.html

http://cakecentral.com/cake-decorating-ftopict-230021-.html

http://cakecentral.com/cake-decorating-ftopict-198401-.html

Penny's Cookies help:

http://cakecentral.com/cake-decorating-ftopict-172721-.html

Rolled Buttercream thread:
(Can be used for cookies or cakes.)

http://cakecentral.com/cake-decorating-ftopict-221681-.html

HTH

Oh my goodness Jan, thank you so much for that information... I'll have to spend the kids nap time reading Perhaps no baking today!! lol

Here is the one I like to use. It gets soft quickly, so you have to have a couple of batches and alternate, but when it's firm, it's easy to work with and it tastes really good.

Sugar Cookies

A simple sugar cookie recipe with a tender, flakey texture and a buttery taste. Yum! In spite of the humble name, this is THE BEST sugar cookie recipe at christmas-cookies.com.

Makes about 24
1 cup butter, softened
1 cup granulated sugar
1 large egg
1-1/2 teaspoons vanilla
3 cups all-purpose flour
1-1/4 teaspoons baking powder

Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix until just combined. Add flour and baking powder in intervals. Dough will seem as if doesn't have enough moisture but continue to mix with mixer until combined (it will come together when chilled). Divide the dough into four equal parts, shape into four disks, wrap with plastic wrap and refrigerate about an hour or until firm. Preheat oven to 375 F. Lightly grease baking sheets or line with parchment paper or a non-stick baking mat. Roll out dough between 2 sheets of waxed paper, about 1/4 inch thick for crispier cookies and 1/3 inch thick for softer cookies. Cut out shapes with cookie cutters and place on prepared baking sheets. Bake for 7-8 minutes or until edges just start to turn a golden color. For softer cookies, do not allow the cookies to take on color. Remove from oven, let cool for one minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing uncooked dough on it. Decorate cookies with Royal Icing or Buttercream Frosting and sprinkles.

Can be stored in freezer undecorated for 2 months. Dough also freezes well.

Makes about 24 cookies (depends on thickness of dough).

of course Jan H "Queen of Links"