Those sound delicious. I love lemon anything, and cookies in general, so I bet I will love these. Thanks for posting the recipe. Jen

I think you got the correct recipe at Recipe Exchange, right?

This is a little late for your Halloween cookies, but for the future here ya go: For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. Makes about 3 cups Royal Icing Using Egg Whites: 2 large egg whites 2 teaspoons fresh lemon juice 3 cups (330 grams) confectioners (powdered or icing) sugar, sifted Royal Icing Using Meringue Powder: 4 cups (440 grams) confectioners' (powdered or icing) sugar 3 tablespoons (30 grams) meringue powder 1/2 teaspoon extract (vanilla, lemon, almond) 1/2 - 3/4 cup (120 - 180 ml) warm water

They sound absolutely wonderful--did you try any? Not sure what that frosting will do, but I bet they'll be great either way. Since you are using them so soon, I would probably just put them on the plate I was serving them on and cover it tightly with aluminum foil, heavy duty if you have it but not to worry if you only have regular foil. A Tupperware/Rubbermaid type carrier would be my alternatives. I would not stack them, given the frosting.