Sugar cookies (w/almond frosting) & freezing cookies

Update (4/6/2011):  I took a couple frozen iced cookies out of the freezer last night and let them defrost on the counter, and: (1) they still tasted excellent, (2) were a tad bit softer than when they were fresh, (3) the icing wasn't pretty and glossy any longer (just a matte lavender).
Conclusion: freezing cookies is great!  Next time I plan on freezing cookies, I'm going to bake them a little longer and, if I want pretty/glossy cookies, I'll freeze them un-frosted.

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On Saturday I drove down to JoAnn's in Tukwila and picked up a pot of violet food coloring (among other things), which gave me the perfect excuse to: (1) bake a batch of sugar cookies to test out the frosting color, (2) see if I can successfully bake, frost, freeze, and defrost a batch of cookies.

I used this recipe for the sugar cookies and this recipe for the icing.  The tiniest dot of food coloring (I dipped a toothpick in the dye, then dipped in the frosting) turned it a pretty dark lavender color.

When I frost my cookies, first I pipe on an outline using a thicker consistency of frosting (add powdered sugar to thicken):

Then I "flood" the outline using thinned frosting (add water or milk to your frosting by the teaspoonful) in a squeeze bottle (note: my outline color was slightly different than the flooding icing, since I was still experimenting with the color):

When the icing hardened, I put two dozen cookies on a cookie sheet and stuck them in the freezer.  After about an hour, I removed the cookie sheet from the freezer and placed the cookies in a freezer bag (layers separated by wax paper), making sure I got as much air out of the bag as possible.

I'm going to try defrosting a couple cookies this weekend, to see how they look/taste.  I'll let you know!