I'm going to make the NFSC tonight and play around with some decorating. I am going to use a royal icing with corn syrup and see what I can do. Usually I use a glaze that doesn't have the meringue powder in it, but I realized that it bleeds together a little much.
anyways, if anyone has any ideas of things I should try as I am experimenting let me know. I'm new to the forum and always open to the opinions of those with more experience. 
thanks,
Lindsay
If cold isn't a problem, I love to use Wilton's Poured Cookie Icing. It's just a cup of powdered sugar mixed with 2-3 tsp. of milk. Then add 2-3 tsp. of corn syrup, then whatever food coloring you want. I usually end up adding more liquid. The only drawback I've had is that the icing gets cloudy and dull looking when it gets cold, so you definitely can't refrigerate or freeze the decorated cookies. And even a cold house will dull the shiny finish.
Thanks Gemini, your recipe sounds like the one I usually use. I see recipes here that are more like royal icing and will likely set better because of the meringue.
hopefully I'll be able to post some pictures tomorrow and let you know how they came out.
Hi,
Good luck with the cookies, I think I am going to play around tonight as well. I go back to work tomorrow after a 3 week medical leave and think I will take the treats with me.
I always use both Royal and the Flow Icing, for some reason my flow icing likes to flow over the sides I outline the cookie then do a fill in with the flow, it works really well.
Let us know how you make out! I am off to conquer petit fours... 
Have Fun!
SO, they came out pretty well, although I was a bit dissappointed with the NFSC. I ended up halving the recipe, and adding an egg at the end to bind it all together. seems like way too much flour.
In any case, I like how the hearts came out, I especially like the dots. I find the number 2 tip filling in a bit tedious, but a number 3 worked well for me.
anyways, enjoy the picture, if I can figure out how to attach it!
you know, I ended up using the same glaze that I normally do, (sugar, water, corn syrup) and then added a little meringue powder. It seemed to work out well. But it takes an extra long time to dry. I just ordered a KA mixer, and I'm excited to make the MMF and the rolled BC to try on cookies.
Your cookies look good! I wanted to let you know that the NFSC reicpe is awesome, it is just something you have to get used to if you never have used it before. The NFSC dough may seem a little dry and hard to work with but once warmed a bit with your hands, becomes much more pliable. The dough is meant to be this way so the cookies will hold their shape and not spread at all. This is very important when doing decorated cookies, especially ones with intricate detail. I highly recommend using Antonia's cookie icing (royal icing) recipe from this site for cookies. It is great and dries fairly fast. My favorite cookie recipe combo is the NFSC with Antonia's icing, my cookies always turn out great! Good luck!
thank you all so much for your compliments! I took these to work today and everyone raved about them. I just ordered some new cutters and I am excited to get the word out to people that I make cookies! At work we usually get cutouts from the bakery across the street, and everyone here says that mine are better!
gemini, the meringue was just an experiment, I thought it would make them dry a bit harder. I find that the cookie glaze takes a very long time (longer than a day) to dry solid.
the shinyness (is that a word!?) went down a notch overnight, but they still looked good. I stacked them in two layers to take to work this morning and they were fine, but I was a bit worried about it. In the future I will let them dry another half day or so.
thanks!
Lindsay-
So did you use a royal icing recipe and thin it with cornsyrup?
That is exactly the glossy look I'm going for on some wedding favor cookies, but my royal dries to a dull matte finish. I do need some thing that will dry completely as the cookies will be bagged.
Great job on the cookies!
The icing I use is the glaze mentioned elsewhere on this site. It is a # of sugar with 90ml water and 90ml corn syrup. I add a tbls of meringue powder to make it dry a bit harder.
The cookies don't stay as shiny as they are in the photo. they were still wet when I took it.
Also, I made some cookies with MMF last night. I loved how easy it was, but didn't like how they tasted. I guess that's the trade off.
thanks!
Well, in response to the question about using MMF on NFSC... here is my first try with both.
I LOVE the NFSC recipe! PERFECT!!
I'm posting a pic of an idea I had - to decorate the MMF cutouts BEFORE I put them on the cookies. I was afraid the designs would melt with the heat of the cookie, but that didn't happen.
Also, I think I rolled the MMF too thick.
The designs are done with Wilton Fondant Icing Writers - just for kicks.
I will most definitely be practicing both!
*OH! And another topic regarding MMF I haven't come across here yet... I didn't have any marshmallows - so I used a jar of Marhsmallow Creme instead. Once I make the MMF with actual marshmallows, I'll be able to tell which one is easier!
I never would have thought about doing the designs on the fondant before putting it on the cookies. That way you get to do the fun part first!
The coolest thing I learned about decorating the MMF cutouts first... and with the fondant icing writers - is that if I do it while still moist and mess up? I can put those in a bowl to smoosh together to use later for my black!
heh heh heh 
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