Anyway...cookies...learning about myself. I have discovered that I am a texture loving person. I
fondant. Lightly grease your counter and roll the fondant out in a long line. I usually make a "snake" first and flatten it with my rolling pin. Then, using a ruler and a knife or pizza cutter thing, cut out a thin strip.
But what if you don't HAVE fondant you are saying? What if you only use royal icing or glaze? What if you are a better person than me and never got hooked on fondant in the first place? (Its okay, I can admit it. I'm addicted to using fondant.) Well, I'm not what you would call "an expert" or even "good" with either of those...buuuuttt.... Here is what I would do--