Hello everyone! I am trying cookie bouquets for the first time. I will be practicing starting now until I get the perfect flavor and get the hang of the right texture. Sometimes I can't get to the computer for as long as two weeks at a time. I was going to try nfsc of course (even though a lot of you have problems with it) but that's all mostly everyone talked about. Last night I finally came back to you guys and now everyone is talking about Penny's recipe. I see the difference between the two recipes is the liquid and the amount of flavor (love that) I don't have a lot of time to be experimenting on different recipes so I will start with Penny's. I have read the post on it and everyone agrees that they are very soft. My questions are:

Should I just refrigerate them, add more flour (how much) or do both?

Are they suupposed to be hard and crunchy or soft when you eat it?

I need to start practicing now and I have about two months to perfect them (including decorating) I am attempting to make them for an event I will be attending on May 26th.

Guys here is where I need all of you cookie experts. I want this cookie bouquet to be spectacular! I have the design in mind but I need suggestions on how to make the details on instruments like trumpets, flutes etc. TIA1

Okay, I am also new, but have tried four different cookies, including the NFSC. I hated the taste. Today I made Penny's and by far this is the best tasting cookie and was very easy to roll out. I rolled pretty thin so they have a crunch. I used Toba Glaze, which I also experimented with the others, and I liked this one. I need a lot of practice in decorating, but I am sticking with these two.