If some one makes the frosting keep us updated. I may try this this week

Both recipes sound good, I have to try them with some lemon flavored or choc flavored MMF.

Thanks -

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Oh my gosh, this recipe is absolutely awesome!!!! I mixed up some dough this afternoon and made about a dozen cookies to try. Needless to say we have about 5 cookies left. I didn't even get a chance to try the frosting.
These are now my favorite cut out cookies by far.
I would love to try to make some on a stick to see how they hold up. I am thinking that if you cut them thick enough they will be fine.

Can anyone tell me what NF and RBC stands for? I was looking up some frosting techniques for cookies and saw these abreviations.
Thanks,
Brenda

bmullard,

NF is short for No Fail Sugar cookies (NF for short) and RBC is Rolled Butter
Cream (it's like fondant) and when you put it onto cookies that are warm
right out of the oven, the RBC actually melts right onto the cookie! YUMMY!

Also, when you made the White Velvet Cutout Cookies, did you make the whole batch, or HALF the recipe? I want to try them, but the original recipe makes A LOT of cookies!

I made a whole batch. Glad I did! I have the dough sitting in the frig as I type. I think tomorrow I will do a bunch of Christmas cutouts and freeze them so all we will have to do is bake and decorate. I might be pretty tempting to just bake some up at any time though. They are just so yummy! The dozen I made were gone in a day without even being frosted!!!

OK that makes my decision easy....a WHOLE batch today!
I'll let all of you know how they turn out! I'm looking forward to them....I"m
sure I won't be disappointed!

I always roll my dough out between parchment paper, it works GREAT!
You can get it fairly cheap at Walmart! (It's in the cake decorating section)

I printed this recipe and saw that it was originally from Taste of Home. That magazine has the best recipes. I used to subscribe to that mag. I always got rave reviews from ANY recipe from my taste of home mags.

Ok, so I thought as long as I was playing around I would try putting some of these cookies on a stick. I rolled them a little thicker and stuck a stick in them. I have no patients for cooling time, so the first one crumbles because it was too hot to take off the pan. Waited longer, and whala, came off great and satyed on the stick. Cookie gift baskets, YUMMMMM!
Now I need to try making rolled butter cream. Never have tried that one either. Not a big fan of royal icing. The recipe I have just doesn't taste too great. With such excellent cookies, I would hate to ruin them with yucky frosting.
Happy baking!
Brenda

Hi Andrea,

I usually put the stick in prior to baking. I use the white sucker sticks
(paper type) and they work fine.
Brenda

I have never had a problem thus far! I have never had them burn. I have had to cookie fall off the stick because I didn't put in in well enough or I put it in crooked. But other than that....

I just tried the White Velvet recipe this morning. My dough was quite sticky. There's no way I could have rolled & cut them without being in the frig. I have started spooning my flour in the measuring cup instead of scooping it out with the measuring cup itself. Do you think I don't have enough flour in the dough? I haven't rolled them out yet, they're still in the frig.

Yes, you have to refrigerate them for at least the 2 hours the recipe calls for, I actually usually let it sit overnight. It will also get VERY soft on you after cutting and re-rolling the leftover dough once or twice. I usually roll twice (to cut out shapes) and then put the leftover in another bowl and start with a new chilled piece. It may be a little trouble, but these cookies are sooooo good! They are now my favorite!
Andrea

So has anyone tried the frosting yet? I'm dying to try these cookies and I have some due next weekend.

I have had trouble bagging my cookies in the past. The frosting details on top of the glaze just flake off. What am I doing wrong? Please help.

Thanks.

So you can use the Cream Cheese recipe for making cookie bouquets? I made them thursday for a birthday. and they kept fallin goff the stick. How thick do you roll out the cookie? and how deep do yo uinsert the stick? i only put it in about 1/2 inch. but I know my cookie was not too thick.