I posted this the other day..but can't seem to find the answer.
I just finished an order for 200 cookies plus a cookie pot.
I used the NF cookies and the RBC.My question is how thick or thin do you roll the buttercream.I rolled mine kinda thin on parchent paper .. put the cookies on top after brushing with syrup..popped in the frige for a few min's..pulled the paper off and finished decorating in royal frosting.This worked prettey well.Just wonderd how everyone else does this.
Happy Mother's Day to All...

I haven't used the rolled buttercream but would be interested in seeing your cookies. Do you find it easy to do the rolled buttercream method? (wow, 200 cookies...I can't imagine!)

kos

I am going to have to try your method of using rolled buttercream. I tried using rolled buttercream on my easter cookies and I rolled it too thick so that it looked like I had a cooike sitting on top of a cookie!
BTW your Mother's Day cookies look great!

LOVEME,
I just made a couple dozen cookies for mother's Day using the rolled buttercream icing, I love using it. Although I have not used any of the other kinds, to me it is so easy to use. I usually roll mine on wax paper too, making it kind of thin, then cut with cookie cutter and put in refridgerator to harden a bit. For me it depends on the cookies whether I roll it thin or a bit thicker (that word does not look right??). I also used Antonio74's royal icing to decorate. I just have to make sure the kids don't know that I have the RBC in the fridge or they eat it plain. Ruth

I really liked using the RBC method too.I will have to try doing it your way the next time..I did post my cookie's in my pictures.Just could not gewt them posted to the May cookie post.