Form into a dough ball. It will be very sticky, very wet. Gather it all with your hands and place in plastic wrap. Refrigerate at least one hour. At first, it may seem that the dough is too wet, but it will come together in the refrigerator. Do not add more flour.
If cutting into shapes, divide dough into four sections. Roll out each on the silpat or parchment paper with plastic wrap on top. to 1/4 inch. Put back into freezer for 20 minutes. You will not be able to roll directly on cookie dough. It will stick.
Prepare your baking sheet with parchment paper or silpat.
Preheat oven to 325 degrees F. either convection or bake mode. Bake mode will take two minutes longer.
Take out sheet of rolled dough one at a time. If the rolled out dough is too hard, just leave on counter for about five minutes or so. It warms up fast. You still want it to be very cold (semi-frozen) when you cut out the cookies. For best results, the dough should stick to the cookie cutter when you pull it up. Take that to your baking sheet and gently push the dough through. Get out next sheet of dough and continue to cut out cookies.
Bake for 9 to 12 minutes. You want to see a slight golden at edges. Don't bake cookies until golden brown. They will dry to rock hard if you do that.
Completely cool before touching. Otherwise cookies will fall apart. Once cooled, they will not crumble or fall apart. They are ready for glazing.
Mix cream and confectioner's sweetener. Add water as needed to get a pouring consistency you desire. Add glaze after cookies completely cool.
You can glaze them after cooled, but It's best to sit cookies out on counter a full twenty four hours to allow them to crisp up.
They will last out on the counter at least 3 days. You can also freeze these cookies, or keep in refrigerator to extend the life of the cookie. Serve at room temperature.
If you don't have powdered unflavored gelatin, use 1/4 teaspoon xanthan gum.