I'm glad the site re-linked to this blog post! Layering the cut-out dough on parchment in the freezer is GENIUS. I can't believe I've never thought of that myself! Excellent idea. I have a great method for adhering sparkling sugar to baked cookies: an egg-white wash! Just take an egg white and thin with a LITTLE bit of water and beat a bit. Paint a thin layer on to your cookie -- too much and colored sugar will start to dissolve and leave dark spots. Before the wash dries, sprinkle the sugar on. Cookies done this way look gorgeous and are usually much faster than using a buttercream or royal icing. I'm generally not worried about raw egg whites (A lot of folks use them in Royal Icing), but you could use the powdered kind, I suppose. It'd be harder to get the proper consistency without making it too wet, though.

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