I made the "no-fail" cookies last saturday, and I have a couple of questions...

1. How thick do you roll out the dough?
2. How thick do you put on the icing? One thing I noticed once the icing had dried, and you're eating the cookies, the icing seemed really crunchy...I know it is a royal icing and will be, but was curious if I had it too thick.
3. Do you prefer to bake on non-stick...when I did a few on the darker, non-stick, the edges got nice and brown, and just slid right off the pan. On my regular aluminum pans (not non-stick), they were whiter, and harder to get off the pan. Which is best?
4. Do you want golden edges, or the stark white look?
5. Do you outline first, let dry, and then come back and fill in, or do you outline and fill all at the same time...if only doing one color?

Think that is all for now...had a blast doing them, and I can see where practice will make things better, but figure answers to these questions from talented people like you guys will speed that process along!

bump, I would like to know too!

1. I roll the dough out 1/4" thick.

2. Icing just a normal - covered thickness. Antonia's or Alice's are not as hard as some Royal. I really like th MMF -- never seems crunchy.

3. I put parchment paper on my tray and they come off great. (I use the same piece again for another tray too & it's okay.)

4. Not very dark on the edges so the color is even.

5. Outline and fill in right after. Again I really like the MMF and that doesn't need an outline.

ok, just so i understand, you use MMF, and you put it on the cookie right out of the oven?

You can apply the MMF while warm.
Personally I let the cookie cool and then come back and stick the MMF on with water (you can use any liquid).

1. I roll the dough out about 1/4 inch thick, unless I'm doing bouquets, then I do thicker - closer to 3/8 inch.

2. I've never measured, but I'd guess the icing is about 1/16-1/8 inch thick...

3. I use light colored pans, but bake them on parchemtn, so stickign isn't an issue at all.

4. I want to be sure they are cooked all the way, so I look for a lightly golden color on top and very lightly browned edges.

5. I started outlining first and then coming back with a less thick fill-in, but hte more I've done, the more comfortable I've gotten and now usually I do it all at once. It works when you get the icing the right consistency.

Hi, I made Antonia's cookies this weekend and I followed here directions and used the silpat mat on my cookie sheet. What a difference! Perfect color and the baking was even. Best of luck.

I also use silpat, so easy. I don't use dark cookie sheets because it browns them to quickly and I pull them out just as it slightly starts to turn color on the edges, barely noticeable. It produces the correct texture for me.

Use a good flow icing. Here are a few good ones;

http://www.baking911.com/recipes/cakes/fondant_poured.htm

http://www.baking911.com/recipes/cookies/glaze.htm