How Close to Edge to Flood??

The closeness you choose is all a matter of the cookie design and the look you want. But on these bottles, I think very close is better. I never handle my iced cookies directly; I always put them on small (6-inch) cake cardboards when decorating so I don't put fingers in the icing, but also to minimize touching in general for food safety/sanitation reasons.

Thank you so much! I am about to try your suggestion. Wish me luck!

I use a large offset spatula to transfer my cookies to the fan area. It slides easily under the cookie without any need for my clumsy fingers to get too close.

I have 12x12 boxes that are 1.4 inches tall.  I lined it with kitchen nonstick liner stuff used in drawers.  I keep my cookies in that and pipe directly right in the container.  I can use a bobo stick to push a cookie to the center.  I keep my cookies in the is container when I’m decorating and it keeps my cookies protected.  I have about 12 of these containers.

I rarely directly handle the decorated cookies and often have designs that flood to the edge. I use squares of thin non-slip material like used for lining kitchen drawers. That also keeps the cookies from moving around when I am using the scribe tool on the icing on small or mini cookies. To tap down cookies like these to eliminate air bubbles in the icing, I drag the cookie by the liner onto a small square rectangular frying pan, and the raised edges prevent the cookie from moving off while tapping from the bottom. Everyone has their unique methods but this works for me!

@Aproned Artist posted:

I use a large offset spatula to transfer my cookies to the fan area. It slides easily under the cookie without any need for my clumsy fingers to get too close.

"clumsy fingers??!?" Samantha, you have golden hands !!!   @Aproned Artist