Around Christmastime I blogged about making sugar cookies (my grandma's recipe) and actually frosting them using a piping bag and tip.
It was tedious, yet fun.
And yummy.
I used an icing that consisted of milk and powdered sugar.
I didn't feel that a real Royal icing wasn't in the cards for me.
#1, it was too hard.
#2, it might be too tricky.
#3, it is too difficult.
So, Eastertime comes around and I found myself at Michael's (my fave store) and stumbled upon some cute Easter cookie cutters.
Sweet, I thought.
I can make sugar cookies again and ice them with my powered sugar concoction.
But in the time between Christmas and Easter, my homegirl P-dub blogged about decorating sugar cookies using Royal icing and how easy it was.
It did look pretty easy.
It just so happened that next to the cookie cutters was this stuff that's basically powered egg whites and it's the key ingredient in Royal icing.
So, what the hay, I got some.
It really wasn't too tricky or difficult to make the icing.
And I tried some tricks that I learned on P-dub's website.
Each piping bag had a bit of leftover icing so I let the boys take a turn.
