With a little luck...

...I can hopefully pull off my first attempt at flooding sugar cookies.  I've been eyeing this great recipe for the cookie (which is half the battle) on an amazing blog that I follow (http://www.annies-eats.com/).  She does incredible work with....well...everything, but she has a real talent for decorating sugar cookies with royal icing.  I have included the recipe for both after the pictures.  Once I got the hang of working with the icing, I think all it’s going to take now is practice.  Lots and lots of practice. 

I had some extra, unfrosted cookies leftover so I used these as practice.  I end up doing much better work on the practice cookies.  My nerves set in once the pressure is on for the real thing.

Here are the finished Shamrock cookies.

I've included the sugar cookie recipe as well as the royal icing below:

Sugar Cookies: 

1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour

Directions:

Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool.

Royal Icing:

 4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water

Directions:

Combine all inredients is a bowl.  Mix on low speed until shiny finish turns to matte finish, about 10 minutes.  Store in airtight container.

◊Source:  www.annies-eats.com  Royal Icing and Sugar Cookie Recipe