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!
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.
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!
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.
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I had no idea that letting it sit out overnight will get rid of the greasiness. I guess the box absorbs some of the grease? Thanks for sharing! 
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.
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I had no idea that letting it sit out overnight will get rid of the greasiness. I guess the box absorbs some of the grease? Thanks for sharing!
I do alot of cookie bouquets and use a rolled sugar cookie recipe that is soft and delicious, but holds up really well. I also use a good crusting BC and let it sit out for an hour after decorating to "crust up".
I then put them in a plastic "goodie" bag and tie them with a ribbon. It seals the cookies in and I can actully make them up to a week before and they don't dry out.
I use cookie sticks for larger cookies and candy sticks for smaller flowers like tulips. I have used skewrs before as well and they work great for tulips, although I would not recomend them for larger flowers.
I put the stick in before I cook them. I dip the sticks in water, it helps the dough stick to them, and I press them inot the dough and then p ll dough from along side the sticks to cover it. then I flip them over so "the back side" is on the cookie sheet and bake.
If you want the recipes, let me know.
HTH, goodl uck!
Thanks y'all for the info! Melchas, I would love the recipes! For this batch I have already made NFSC dough but would love another recipe that is bouquet friendly...as well as the buttercream that dries to where it doesn't come off on the bag. Thanks in advance for sharing!
Hi!! While not as experienced as anyone here, i bake my cookies and then use RI to cover them. Let them sit overnight and then decorate them if need be. Once they have dried, i bag them and attach the stick to the back of the bag (shiny's advice). I don't have much luck baking the sticks in the cookies because i do not like the valley that forms around the stick as it bakes. Some people here have inserted sticks into cookies that just came out of the oven. Havent tried that.
I made RBC once. It was so easy to make and rolled out beautifully. But, it was really greasy on the cookies and didn't look too appetizing.
NewatDecorating, does the grease really go away after the cookies sit a bit? I just didn't let them get that far cuz i assumed that's how they'd look. RBC is definately easier to work with than MMF and bought fondant.
Hi!! While not as experienced as anyone here, i bake my cookies and then use RI to cover them. Let them sit overnight and then decorate them if need be. Once they have dried, i bag them and attach the stick to the back of the bag (shiny's advice). I don't have much luck baking the sticks in the cookies because i do not like the valley that forms around the stick as it bakes. Some people here have inserted sticks into cookies that just came out of the oven. Havent tried that.
I made RBC once. It was so easy to make and rolled out beautifully. But, it was really greasy on the cookies and didn't look too appetizing.
NewatDecorating, does the grease really go away after the cookies sit a bit? I just didn't let them get that far cuz i assumed that's how they'd look. RBC is definately easier to work with than MMF and bought fondant.
Hi!! While not as experienced as anyone here, i bake my cookies and then use RI to cover them. Let them sit overnight and then decorate them if need be. Once they have dried, i bag them and attach the stick to the back of the bag (shiny's advice). I don't have much luck baking the sticks in the cookies because i do not like the valley that forms around the stick as it bakes. Some people here have inserted sticks into cookies that just came out of the oven. Havent tried that.
I made RBC once. It was so easy to make and rolled out beautifully. But, it was really greasy on the cookies and didn't look too appetizing.
NewatDecorating, does the grease really go away after the cookies sit a bit? I just didn't let them get that far cuz i assumed that's how they'd look. RBC is definately easier to work with than MMF and bought fondant.
Hi!! While not as experienced as anyone here, i bake my cookies and then use RI to cover them. Let them sit overnight and then decorate them if need be. Once they have dried, i bag them and attach the stick to the back of the bag (shiny's advice). I don't have much luck baking the sticks in the cookies because i do not like the valley that forms around the stick as it bakes. Some people here have inserted sticks into cookies that just came out of the oven. Havent tried that.
I made RBC once. It was so easy to make and rolled out beautifully. But, it was really greasy on the cookies and didn't look too appetizing.
NewatDecorating, does the grease really go away after the cookies sit a bit? I just didn't let them get that far cuz i assumed that's how they'd look. RBC is definately easier to work with than MMF and bought fondant.
Hello, I make the NFSC with MMF all the time and add some Lorann's Butter flavoring to my MMF, people really like it alot. Sometimes I go ahead and put the cut out of the MMF on the cookie right after removing them from the oven, but if I don't get to it that quick I just attatch the MMF to the cookie with a little bit of water, works everytime. Hope that helps!
Hello, I make the NFSC with MMF all the time and add some Lorann's Butter flavoring to my MMF, people really like it alot. Sometimes I go ahead and put the cut out of the MMF on the cookie right after removing them from the oven, but if I don't get to it that quick I just attatch the MMF to the cookie with a little bit of water, works everytime. Hope that helps!
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