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Advice for Cookie Virgin?!?

post #1 of 51
Thread Starter 
Ok, so tomorrow I am going to try to make a cookie bouquet and wanted to see if any of you had words of wisdom concerning making the cookies and icing and/or making the bouquet. I may be biting off more than I can chew here but I want to give it a go. I have decided to use the NFSC recipe for my cookies (it seems like many of you have had good luck with it and I hear it is pretty yummy too!). I am undecided on the icing. Although I would like to try it sometime soon, I don't have the time needed for Antonia's icing to dry. So I am debating between MMF, rolled buttercream, or the hybrid recipe of the two that is on this site. Suggestions? What tastes best? What looks best? Also, what oven temp have y'all found works best and how long should the cookies cook?

As far as the bouquet, I was wondering how to do the skewer part. First, do I put it in before baking or right after they come out of the oven? Also, do I stick the skewer in from the base of the cookie upwards or do I push it in the back of the cookie?

I apologize for all my questions. Again,I am completely inexperienced in this area! And although practice makes perfect and part of learning is from your mistakes, perhaps getting some tips and tricks from all you experts out there could make my first time somewhat successful!

Thanks so much in advance! I really appreciate any guidance you can offer!
post #2 of 51
I use the NFSC recipe. Make sure your dough is cold. I put my cookie sheet in the freezer, for a few minutes, before I put them in the oven.

I think any of those cookie icings look good. I use RBC and use strawberry flavoring. You don't have to wait on it to dry before you start decorating it. You will hear, and read, that it is greasy. It is. After I have finished decorating, I let mine sit in a pizza box overnight and the greasiness will go away.

You can always start with one icing and next time try another one. Then you can decide which you like better.

I have to insert the sticks after my cookies come out of the oven, due to having a small oven. I go from the base, through the cookie.

Baking time varies on your thickness. I believe mine are 3/16-inch thick and baking time is approximately 18-20 minutes.

Just have fun! You learn as you go and there is always someone here to help you with any questions you may have.
I'm better than I deserve! - Dave Ramsey
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I'm better than I deserve! - Dave Ramsey
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post #15 of 51
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Thank you so much Newatdecorating for your detailed and lengthy description....so helpful! I really appreciate you taking the time to answer all my questions.

I forgot to say that I am assembling a cookie bouquet to take to one of my closest friends who had a baby yesterday. I'm using a tulip cookie cutter so nothing to intricate.

Anyone else with any info? Has anyone tried that hybrid MMF/RB? It had a review of 5 stars but only a few people had tried it.

Also, should I put the cookie cutter cut out of MMF or RB or the mixture on the cookie right when it comes out of the oven so it can attach itself or should I wait until the cookie has cooled and attach the icing with corn syrup?

Any additional info, advice, or lessons learned from mistakes would be very appreciated...I am a total novice and only have experience with slice and bake (sad I know!).

I am going to be starting here in an hour or so...

TIA!
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