What is the best edible paper and technique for my job?

Hi, I don't think either paper melts into the icing and completely disappears; the border is always going to be visible on either one, unless you submerge the edges of the paper in the icing (which can get messy). Also, wafer paper does not take well to wet icing AT ALL - it will curl and buckle on you - so if you are going to press the paper into the wet icing, you need to work with frosting sheets. The downside of that, in my opinion, is that the frosting sheet becomes more integral to the cookie, and frosting sheets are very thick and a bit weird texturally to eat. 

I have a video (Edible Papers 101) that talks about the different handling characteristics of these papers. You might want to check it out: http://cookieconnection.juliau...ip/edible-papers-101

I have used both types of sheets also and in my experience, you will NEVER be able to get the paper to disappear... the edges almost ALWAYS curl up slightly and that's why most of the times you see a piped boarder around the edge of the paper...check out Julia's link...I am sure it will be so helpful and packed full of awesome tid-bits.

Thanks for all the info.

Today I found a picture from beau-coup.com

they show a baby carriage cookie with "Rebecca's Baby Shower"

typset on the cookie. Is this a different process altogether?

Do they actually now digitally print directly on a cookie?

This was the effect i was looking for but I don't think I can do it myself.

It looks like that could be a custom stencil or stamp, though hard to tell which from the image.

I agree with Julia...I think it's a stamp or a ink transfer (like those tatoos).

Have you asked beau-coup.com what they used?

I haven't asked Beau-coup yet, I'm not sure they will tell me the technique used to get it on there. I guess i should call and give it a try.