Below is my favorite site about cookie making and it has some great directions. If you don't find just what you need, email her and she should email you right back. I think cookies should sit out to dry for 18 hours, then they can go into storage containers.

Here is a link that might be useful: Bake at 350 website

I freeze my royal iced cookies. I only have a problem if there is a very dark colour involved, they seem to run, smear and smudge when defrosting. The pale coloured ones held up well. My sugar cookie recipe gets stale very fast (within 3 days) so I usually freeze. Just make sure the icing is thoroughly dry. I usually store them in a paper box, layer of parchment, cookies, parchment, etc. and freeze them. You can thaw them single layered to assure no running in the icing.

What a cute design. Have fun with yours. Yes, just let them dry really well. Layer them in an airtight container if you can. Use some wax paper or parchment paper between the layers to protect the design. If you didn't cut them toooo thin they will be fine. Since it's only on Saturday you don't have to really worry so you could put them in covered 9x13 pans for instance. I'd put them in bags but it would be hard to handle them and you might get breakage. You could try large baggies on cookie sheets if that seems only/easiest option. Then just cut the bags to take them out rather than try to take them out of the bags. Of course breakage is great with coffee. Large cookie tins would work too or bunch of smaller ones. I'm yammering but want to give you options. Smiles. Good luck and hope you have a wonderful party. Again, Congratulations on your Retirement!

I freeze my shortbread cookies all the time, but never tried with icing, so I'm not much help.

However, I love your cookies! Super cute! The "kiss this" theme for your retirement party is great!

Chrissy

ADORABLE!! I may have to steal your idea for a sweet 16.

On the baking at 350 site she talks about freezing the cookies, specifically says not to refrigerate. She freezes them in Ziploc bags with waxed paper between the layers and then the bags in plastic containers.

The icing needs to dry 24 hours before you freeze or serve them.

Please come back and post feedback on the cookies

Thanks for the helpful hints and info and link! Well, here's my first attempt at outlining with royal icing--did you know that making royal icing is like trying to whip marshmallow creme? Kinda surprising to me how darn THICK it was.

I'm hoping that "flooding" the areas followed by some "dots" will help make them better looking. The cookies taste good though! I may or may not make another batch between now and Saturday. I can only improve, right? It sure isn't like drawing! lolam

I'll post another pix once the outlines dry and I try the "flooding" and maybe hearts on the undies, maybe a tattoo somewhere.

Um, were you making marshmallow cream. I see the Rice Krispies, maybe you're really aiming for Rice Krispie treats. ;-)

And that PURPLE Mixer - OMG. What a splash of color that must add to the kitchen!

But your cookies do look really cute already. They didn't spread and they have nice color. I'm sure they taste delicious too. Can you post Sharon's Aunty Doe Cookie recipe?

Keep your royal icing covered skin tight with plastic wrap and then again with wrap over the bowl. No expert here but it seems like just a few DROPS are enough to get it syrupy enough for flooding. Supposed to be so that ribbons of frosting flow back into the surface within 6-7 seconds to form a smooth surface. In class the instructor said by wrapping the icing, you can use it for up to a week. If you store it in the fridge, you should bring it to room temp before using it.

And in class we used squeeze bottles for flooding and toothpicks to spread it into all the corners.

HTH.

Looking forward to seeing the end results.

Thanks for the encouraging words, loves2cook4six! I did kinda wonder if this is how ya make marshmallow creme! I actually have minimarshmallows for the Rice Krispie treats.

Here's the recipe:
Aunty Doe's Shortbread â¨
From SharonÂs (Canarybird) Aunt Doe

1/2 lb soft butterâ¨(2 sticks), salted is recommended
1/2 cup sifted icing sugar (confectioner's sugar) â¨
2 cups flour â¨

Mix butter and icing sugar, then add flour, mixing by hand. â¨

Form into a brick shape...if necessary put in fridge to cool, then slice into thick rectangles. â¨

(Slice thickly from the end of the "brick" and then slice each one again so the pieces come out at around 1" x 2" (2.5 cm x 5 cm) and about 3/4 inch thick. She liked to put a small dot of either red or green glace cherry in the middle of each.)
Bake on parchment lined cookie sheet at 275F for one hour.
Ta-daaaahhh! Done!

Well, I did a bit of chilling, then rolling, then using a heart-shaped cookie cutter and they came out fine!

The royal icing outlines hardened, and I thought I'd add a few more doodads before I did the flooding (see pix below)! Thanks for the tips on flooding and royal icing--I had wondered how long it would keep and if I could put it in the fridge! I have my squeeze bottles ready, but probably won't get to it until tomorrow afternoon.

Um, were you making marshmallow cream. I see the Rice Krispies, maybe you're really aiming for Rice Krispie treats. ;-)

And that PURPLE Mixer - OMG. What a splash of color that must add to the kitchen!

But your cookies do look really cute already. They didn't spread and they have nice color. I'm sure they taste delicious too. Can you post Sharon's Aunty Doe Cookie recipe?

Keep your royal icing covered skin tight with plastic wrap and then again with wrap over the bowl. No expert here but it seems like just a few DROPS are enough to get it syrupy enough for flooding. Supposed to be so that ribbons of frosting flow back into the surface within 6-7 seconds to form a smooth surface. In class the instructor said by wrapping the icing, you can use it for up to a week. If you store it in the fridge, you should bring it to room temp before using it.

And in class we used squeeze bottles for flooding and toothpicks to spread it into all the corners.

HTH.

Looking forward to seeing the end results.

How did that double post end up - my apologies.

I found, when icing my first lot of cookies, that flooding works well in spaces but it's a PITA (good pun considering your cookie theme) to flood around letters or shapes like the dots, flowers and hugs & kisses you've added. (see my Sami cookie on the other thread). You can try for yourself but if I were you, I'd use a toothpick to lift those off and, if they come off in one piece, add them back on top of the flood or just redecorate once the flooding is dry.

Look at these for a good example of what I mean. Credit for these goes to cakejournal on flickr

Thanks for the tip, loves2cook4six! I did just that with most of the dots and stuff. Here's the latest step I did today...flooding. How do you get rid of the teeny tiny bubbles?

Next step, lettering and decorating attempts! The "kiss it" came out okay for a very first attempt-- I can only hope for the rest of them to be okay too...if nothing else, it's shortbread! Mmmmmmm!

They really do look good. Love the little red heart over on the right.

Prick the air bubbles with a toothpick.

I am VERY envious of that red icing. Red is really hard to get red red and you've nailed it.

Thanks also for the recipe. I plan on making some cookies as teachers gifts either tonight or tomorrow.

Okay, I'm done! Should have used the larger cookie cutter so I could fit "Kiss this" but hey, "Kiss it" and "Kiss" both work.

Not the best looking, but it was my first attempt. Thanks for the tip about the air bubbles, & the compliment about the red, loves2cook4six!

It was fun, and a learning experience! I think I can only get better!
:O)

Aah Sooz, Thought you might like these tesorocookies posted over on flickr so I came over to post and see you are done.

Your cookies came out so, so cute. Please come back and tell us the reaction.

Oh and before I cause a riot posting erotica LOL I forgot to add that the cookies above were baked by tesorocookies
"For my friend who just had a mastectomy, and will be getting new boobs"

Here is a link that might be useful: Link to photo on flickr