Gosh I love this place!? You all are so stinking KNOWLEDGEABLE and HELPFUL!

I am making rolled out sugar cookies and I want to do the thin glaze frosting. I think some of you call it flooding? Is there a different frosting for the edges? Can someone link me to the recipe for the frosting?

I do mine the fast way..I use Fondant..I roll out the Fondant then use the same cookie cuuter I used for the cookie...
The result is very smooth and clean edge and no waiting before decorating.

What a good idea, I never would have thought of using fondant on a cookie.

Here is a link to an article done on here about how to bake and decorate cookies. It's a really great tutorial!

http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html


Hope it helps

forgot to mention, you need to put "glue" between the Fondant and the cookie, which is a very thin coat of royal icing using a pastry bruch..

If you use a texture rolling pin on the fondant, it would look like a Wal Paper..

do you make your own fondant? How does it alter the taste of the cookie, i have only ever had the premade fondant and i found it somewhat gritty. Do you think the fondant affects the freshness of the cookie at all?

Thanks.....just curious.
julia