I trying to make some cookies for a baby shower so they will be done before I start the cake. But the concept of"just right" seems to be eluding me entirely. The NFSC are too thick....then too thin. The fondant is rolled too thick....then too thin. Antonia's cookie frosting is way too thick......then way too thin. I've seemed to come up with every thickness for all 3 but the correct one. ijust left my kitchen in total disarray to escape. (if anyone rings my doorbell and sees the mess I'll just cry.

Thanks for letting me vent. I don't know if I should even try again later.(I never mentioned to anyone I intended of bringing cookies.) Hopefully my cake doen's present the same challenges because they are expending me to bring the cake. There's always a one way cruise to no where!!!!

Deep breaths ... it will be ok! Get out of the kitchen for a little while! This happens to me sometimes too. Actually your perdicament sounds like my #1 problem! LOL.

Maybe after a short break, do the cake and get it out of the way, so you don't end up in a time crunch there. THEN go back to the cookies only if you want to for this occasion.

Good luck!

Your afternoon of no fails sounds like mine, except I haven't attempted to make my icing yet. I'm hoping it goes much better than the cookies! Good luck to you! I hope your cookie days gets better!

I made cookies for a friend's baby shower about 6 weeks ago. It was my first time decorating cookies, and i thought it was a total disaster. I had a ton of problems with the cake, too (which collapsed in the heat on the way there). The cookies weren't expected, but the cake was. You can see the cookies in my photos (the bib, the bear, and the foot), and the cake is the bassinet cake, but the moral of the story is . . . I was so upset, up all night, and crying, and I thought they were horrible. I still cringe every time I look at the pictures. But, my friend LOVED them, and everyone at the shower thought they were great. I still think they must be delusional, and when I compare them to the amazing work that I see on here, I'm still mortified. But I think sometimes we can be our own worst critics, and just because they don't come at as we picture them doesn't mean they won't taste good and look great to others. So, perhaps the fact that they are thick or thin doesn't really matter - they will still be fantastic!

Thanks for the reassurances. We all seem to be our own worst critic. I certainly know what you mean about the great jobs we can see here.I can't match them/ I've calmed down so I think I'll go try again. If you hear a sonic boom soon it will only be me.

one thing i've found invaluable for making my cookies all the same thickness....yardsticks. i cut a yardstick in half. i place one half on each side of my dough and actually roll the rolling pin on the sticks. that way the doughis exactly the thickness of the yardsticks. it also gives you a nice handy measuring tool right at your finger tips. hope this helps even a little

Thanks for the great suggestion kneadacookie!!!(love the name). I will definitely use it the next time I bake cookies. My cookies, such as they are, are almost done . I'm just waiting for them to dry so I can add finishing touches.(these ones were "finished" almost from the time I started) Thanks for the help. I'm sure to do better next time thanks to you.

I bought the rings that go around each end of my rolling pin at my local kitchen shop. There are different thickness from 1/8" to 3/8". I could not live without them now.

Thanks pixiestix, I'll look for them .They sound great and just what I need.