Hi! I'm wondering if the frosted cookies can be frozen, or if that would cause the icing to break or melt or something. I'm also curious about the tip on the royal icing recipe that says you can dip the top of a cooled cookie into the icing and scrape off the excess with a spatula. I'm having trouble imagining how a flat cookie could A) be dipped in that manner--how do you hold it without getting goo all over your fingers and the whole cookie? and B) come out with a decent-looking iced surface. Can you add any more detail? Thank you!

• Reply