Quote:
Quote:
lotsoftots
PostPosted: Sun Jan 22, 2006 7:46 am Post subject:
Uhhh....hearts. Until I read your post it never occured to me that there are other options out there, hah! Still, I better pace myself--maybe next year I'll be more ambitious. So, for this year, hearts.
By the way, your rosebud cookies are incredible!
Thanks Lotsoftots, that's why I figured I woud start this thread. To get the creative juices flowing. LOL too funny you said you have to pace yourself.
DAWN
Sorry I did not get a chance to reply sooner, Alice cookie icing is not like the usual royal icing type cookie icing. Don't try to flood it to fill the surface of the cookies. It will take forever to dry. But it taste great. All my clients love the taste and they prefer it over the usual royal icing.
TEXASTWINKIE & KAECAKES
Thanks.
Cookie thickness:
I roll my dough out between two sheets of wax paper and I place cookie sticks around the edges of the paper. This was my dough is never thinner than the thickness of the cookie sticks. The cookie stick will determine the thickness. You can also use dowel rods for this.
Inserting Cookie sticks:
I freeze (not rock solid) my dough before baking. This helps to prevent The Cookies from spreading too much. I also insert the cookie sticks while the dough is still frozen. If the sticks penetrate the back of the cookie. Simply take a piece of dough and patch it. Use your finger to smooth it out a bit.
Cookie Cutters:
I only own one cookie cookie cutter. I find shapes and draw the shape I want. Cut it out then use it as a template along with a sharp knife to make all my cookies. I find cookie cutters are efficient but can be limiting. The rosebud cookies above were not made from cookie cutters.
