After reading Bridget's The Way the Cookie Crumbles comparison of three very highly recommended sugar cookie roll-out recipes, I decided to take a hack at one myself. I am not going to re-post the recipes as I followed them exactly.
I picked Bridget's recipe based on the taste and overall non-puffiness of the cookies. It worked out pretty well, I had to roll the dough out a little thinner than recommended to get the flatter cookie with cleaner lines, but the recipe tasted great! I didn't use parchment paper and I don't own a silicone baking mat, I just used the best baking sheets I have ever baked with, Williams-Sonoma's Gold Touch line. I do wonder how the silicone baking mats work, anyone out there with reviews?
I used Brown Eyed Baker's tutorial and recipe for the Royal Icing, and oh how I wish the University of Cookie was up and running when I made these, I could have used a little video help. First mistake was trying to make too many colors at once, there were 10 bags of outliner and filler all over the place. My kitchen looked like an exploded rainbow! So I set some colors to the side and stuck with just blue and white. Second mistake was trying to ice too many cookies at once. I found it was best to concentrate on 3-4 cookies at once and move on. Not too shabby for the first try ehh?
My favorite thing to do when sending cookies is just to wrap them up in clear bags with fancy ribbon. I mean who doesn't love getting cookies in fancy wrappings!