April showers certainly brought May flowers to our house. Well, in the cookie form. I don’t really have a green thumb, unless it’s from green food coloring.
For our May flowers, I started with my favorite sugar cookie dough.
Before frosting the sugar cookies, you must let them cool. Completely. My mom said so.
But, while they’re cooling, feel free to stir up some icing. My newest favorite is royal icing.
First, Maya and I picked our favorite three colors. Then I divided the frosting up into separate bowls. Next, I used the snack-sized ziplock bags and scooped a spoonful of each color into each bag. Be sure to keep extra of each color, you’ll be using it as the flood icing. Snip the very small corner of the bag and outline the edges of your cookies.
After every cookie has been outlined, thin out the remainder of the icing (the stuff I told you to keep in your bowls) with water. You’ll want this pretty thin, but not too thin. I spooned a bit onto the center of each cookie and then evenly spread it to the edges.
Sugarbelle has a great tutorial on outlining and flooding cookies. She also talks about the consistency of the flood icing, it’s very helpful for a first timer. (;
Maya and I gave a plate of these to our neighbors, 15 minutes later he offered to edge our yard.