Satin Ice Fondant for cookies - Page 2

toleshed, impression mats can be purchased through cake supply websites, or, you can simply go to the craft store and look in the clay section! That's what I use a lot and it's perfectly safe! It's just a rubber mat with designs on it, and you press it against the fondant to leave an impression. It's beautiful and easy!! (Plus if you buy the clay ones at the craft store it's not that expensive!)

Wow, your cookies are great guys, love the impression and packaging as well. I've never done cookies before but your pics made me think about it and I'll give it a try, now, my question is about flavor, which one taste better, RI or SI?

Satin Ice definitely! I am not crazy about royal icing. But the fondant (as long as it's well flavored) is really delicious!

I'd like to know about the impression molds too....where can I find these at? Your cookies are awsome btw...would you mind sharing the recipe you use for your cookies? I like that they don't expand. Thanks!

Melvira do you flavor your SI?, I've never used it and I just got my first bucket delivered a few days ago and I think it's a great oportunity to use it, I got the white one, no idea if it's flavored, I assumed it was vanilla, I have to check.

Dru, I'm not sure who you are asking for a recipe from, would you mind clarifying! I won't assume it's me! hehehe.

Miny- you can absolutely add flavoring to the SI, but I find it scarcely needs it. I just meant that fondant tastes excellent on cookies as long as you aren't using Wilton rubber cement fondant. Sorry to be harsh but I think everyone on earth agrees that it tastes like poo! But, if you really want to enhance a flavor in the SI, simply knead in a little at a time. You may find you need to add a little PS to balance out the extra moisture though.

Melvira you are so funny!, thank you for the tip I'm going to give the cookies a try but dumb question: are they sugar cookies? as I told you "no idea what I'm doing" hahaha FOR REAL!!!!! LOL.

I have tried all three..satin ice, other fondants, and Rolled buttercream. Satin ice is easy to work with but...for my family and friends they prefer RBC! It is inexpensive to work with and tastes great!!!

Melvira...if you have a recipe and wouldn't mind sharing...PLEASE go right ahead I've never tried making cookies before (well not these type of cookies) and was wanting to make my nephew some for his pre-school graduation and some for my other nephew for his two year birthday AND also some for my mother for mother's day...if you have a great recipe for these cookies (that doesn't expand) I'd be more than happy to use it You ladies are sooooo talented here and your cookies are soooo elegant. I've been going through the galleries and MAN...there is sooo much talent here! Thanks so much!

I love the idea of using SI for the cookies! I have always used royal icing and it was very messy and time consuming. I love this site! Everyone is so helpful! Allow me to share......last year I opened the doors to my new cake shop. I needed a good cut out cookie recipe. I found it on allrecipes.com and it's the only one I use! The cookies are delicious! (With SI they'll be even better!) Here is the recipe for anyone who would like to try it.
The Best Rolled Sugar Cookies
Submitted by: Jill Saunders
Rated: 4 out of 5 by 1698 members Prep Time: 20 Minutes
Cook Time: 8 Minutes Ready In: 3 Hours
Yields: 60 servings

"Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise!!!"
INGREDIENTS:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract 5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

DIRECTIONS:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

3. Bake 6 to 8 minutes in preheated oven. Cool completely.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 5/5/2008

Well, I will try not to mock you too much!!! *pointing and laughing* JUST KIDDING!!!!

Yes, they are sugar cookies! I think so far my favorite recipe is from "The Flour Pot" Cookie book. (I would post it, but I'm not sure you are allowed to do that with published recipes like that... is that copyright infringement??) If you have not seen this book, you need to run to your library and check it out. You will get SO much inspiration from it! Their cookies are just fun, elegant, and well made! Here is a link to the Barnes and Noble site so you can see which book I'm speaking of: http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?r=1&ISBN=9780762425952&ourl=Flour%2DPot%2DCookie%2DBook%2FMargie%2DGreenberg It is really worth looking into!

I haven't really had the chance to try it with the RBC but I am desperately hoping to. Because to me, nothing tastes as good as BC on a sugar cookie! I'm afraid free time to test new things is just at a premium right now, so I haven't been able to! Maybe someday I'll have some time off! Hahaha, that's a good joke!

THANKS for the recipe and Melvira THANKS for the link....I will soo check it out as well .....ladies I know this was someone else's post but do you guys have a recipe for RBC? I had never heard of this until I found this website. Thanks so much!

i LOVE SATIN ICE TOOO........BUT ITS NOT IN THE BUDGET NOW i USE IT FOR MY DEMO COOKIES AND MMF FOR THE ACTUAL COOKIES

Thank you Melvira and zolacakes for the recipe and link, you are such a great help.........now if you could make the cookies for me.......hahaha, LOL.
I'll let you gals know how my attempt on cookie making turns out.

That's funny, I always say the same thing to Nancy!