The recipe is fantastically simple:
6 cups confectioner's sugar
1/2 cup water
2 Tablespoons light corn syrup
1~2 teaspoons extract flavoring as desired
food coloring as desired
Mix everything in a pot over low heat to 92~100 degrees F, pour over something edible.
Here's the mixing...
...and, uh... the aftermath of the pouring.
Disclaimer: Those cookies with clean-cut edges in the back of the image were achieved by literally carving them out of a sheet of hardened fondant sludge.
In brief, this is a hard process to control. Even with twice the water called for in the recipe and increasing the temperature all the way to 105 degrees F, the fondant was never thin enough to really pour over the cookies. It was more like laying down sugary tarp that kinda draped over the sides of each cookie and made indistinct sugary lumps of all of them. I'm not quite sure why this happened, but I suspect either the distinct lack of humidity in the desert or the cheap confectioner's sugar I picked up at Walmart is to blame.
One more try, dipping the cookies into the fondant while keeping it over steady low heat. They do this with cupcakes, the Internet tells me.
what the Internet tells me
...dipping 0.25" thick cookies into hot sugar sludge = not the most fun thing ever. SIGH.
Maybe I'll make petit fours someday, but I won't revisit poured fondant until then.
This will be my last attempt at decorated cookies for a while as I get back to posting patterns I have neglected for a long time.
* I really wanted to photoshop David DeVore into that image, but alas, I have neither the time nor the skills.