Originally Posted by Phyllis52
How much ahead of time do you cut out the fondant for your cookie tops? Do I have a few hours? I really like your idea with the jam, an extra flavor they don't expect.
Okay lets use these dress and shoe cookies as an example and I'll tell you how I did the cookies: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1269737
First, I use a rolled cookie dough. Any dough with the word "rolled" in it will work -- you don't want to use a sugar cookie because they tend to be too soft to hold up to heavy decoration. Rolled cookies are generally sturdier and not as sweet (which is essential if you're decorating with sugars and such.) No need to give them diabetic shock after the first bite...
I roll the dough out between parchment sheets using the smart rolling pin (I LOVE that thing!)
Then I cut out the shapes, put them on the silpat lined cookie sheet and chill several hours (if not overnight.) The key to fabulous cookies is making them cold, baking them hot. Then in a preheated oven I bake until they are just turning gold around the edges. Any more than that they'll be too crunchy.
I bake lots of cookies at a time (one batch makes roughly 40-42 cookies, depending on size.) Let them cool on racks. Now you have the option of decorating at this point or storing them in a airtight container for later use. When I go to decorate, I take the cookies and the color of fondant I'm going to need and whatever tools I need. In the case of the dress and shoes cookies I needed red and white fondant, my mini pearlmaker, a textured rolling pin and a flower mold. Have all these all set up with your fondant tools ready to go.
Now I knead up the red fondant, having made the red flowers first, I roll out and texture the fondant, cut with the cookie cutter, brush the sieved jam on the back of the fondant (not on the cookie itself) and gently press on. Continue decorating as you see fit. Because fondant is the Diva of all sugar icings, (you have to deal with her RIGHT NOW and she is very high maintainence), you don't have the option of rolling out and texturing ahead of time or your fondant will dry out.
I hope that helps. These cookies can be labor intensive, depending on how much or how little decor you want to put into them. I like doing things production line style so that's what works for me.