not really - many pictures you see that are shiney are taken before they dry!
xx
I've had the same problem, and if I had to guess; the fat in the cookies causes it to dull. No escaping that with a cookie. I used a confectioners sugar/corn syrup icing to flood a batch, and they stayed nice and shiny. I got the recipe here on Cake Central, but can't find it at the moment. Maybe someone else has a better idea. hth
Kat 
I use Toba Garrett's Glaze Icing in her book "Creative Cookies." 1 lb confectioner's sugar, 3/8 cup milk, 3/8 cup light corn syrup, 1 tsp clear vanilla. You thicken 1/2 cup of the glace with extra powdered sugar to use for outlining the cookies and then flood with the glace. It takes longer for glace to dry but you get a nice shiny finish. By the way, I find the book to be worth the investment.
This is the link to Toba Garrett's Glace, here on CC. It's great!
http://cakecentral.com/recipes/2119/toba-garretts-glace-icing
If you look at the post I did on RI using both meringue and egg whites I talk about this too. It seems I got the same nice finish using both glaze icing and egg white RI, but not a wet shiny look. I do believe the OP who said they are probably taking the pick while the icing is still wet.
RI dries to a matte finish. You can add some corn syrup to the RI and get a little shine to them....
My egg white meringue dried to the same little shine to it than my glaze did with corn syrup. It does dry a little bit shinier than meringue powder RI, but not the wet shine look I see in photos.
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