I am brand new to the site and just completed my first batch of decorated cookies with the help of Karen's website I used a MBC recipe from another thread on this site. The look and taste of the cookies was perfect, but they didn't seem to set well (I dented them when I stacked them). However, I'm not sure if I gave them enough time (left out for 18 hours). I am making cookie favors for a friend's baby shower this weekend and am considering trying RI this time (but am worried about sacrificing taste). I read some posts that subsituting dried egg whites can help with setting. Has anyone tried this with RI? Any tips or words of wisdom related to the type to use in high humidity and drying times would be greatly appreciated. Even in October it's always humid here. Thanks!