Reply to "Royal Icing Substitutes for Decorating Cookies"

I completely agree that royal icing is far too sweet and fondant tastes terrible. In my experience, you can offset some of the sweet (as well as the texture) with your base cookie. A really deep chocolate cookie made with high quality cocoa powder (cooked until just barely set so it remains soft and almost brownie-like) was the best way I found to counteract the sweetness and the hardness of royal icing.