When I package my pumpkin cookies in cello packages, they get really moist, and the white royal icing turns clear. HELP!!!!
I have an order for these cookies due next week and I want to use this recipe as the flavor is amazing and it's everyone's favorite. Unfortunately for this event the cookies have to be individually packaged, and when I do so, they get really really moist and the icing starts to turn clear. FYI, the icing I use has corn syrup in it and I let them sit for 8 hours or so, when I package them, the icing is rock hard. It's the same kind of icing that you use on sugar cookies. Please help, as I have tried everything I know and nothing is working.