Reply to "Dipping Instead of Flooding?"

Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life

I only dip in limited applications - on contoured cookies that are hard to flood because they aren't flat, or on cookies where I want to completely conceal the edge. I'm not sure how much time dippin would actually save on a large run, as I always spend a fair amount of time cleaning up edges where the icing pools. Plus, it's so darn messy - lots of stopping to clean hands, etc.

4/5/147:52 PM

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