Decorated Sugar Cookies: Whale, Squirrel & Hibiscus Flower

Rania officially started her formal education last Saturday. She is now in Kindergarten!

 *teary eyes* I know it's a cliche to say "Time flies so fast", but it really does. 

I remember telling her the story on how  I gave birth to her. The first time she opened her eyes and the first time she said "Mommy". Now, she is a "big girl" as we call her and also a school girl for that matter. Cycle of LIFE  **deep breath**

She did very well on her first week, although language is the major adjustment for her because she neither speak nor understand Arabic. But I do hope and pray that she will

learn the language eventually.

Back to my baking *hahaha* I made sugar cookies today to give out to her teachers and

classmates. I made 3 batches of sugar cookies..Whale, Flower and Squirrel.

I used my sugar cookie recipe as seen HERE

I got this marbling technique from Glorious Treats. You can check out her site for more beautiful decorated cookies.

1. Using an outline consistency (17-20seconds rule) outline the shape. Let it dry for 30minutes to an hour.
2. Using a flooding consistency, flood your cookie.
3. Since this is a "wet on wet" technique, pipe another circle using either the same color as the outline or use a different one.
4. Using a toothpick, drag a portion from the outside edge of the piped circle toward center.
5. Pipe a small circle in the middle.

 I used  Joy of Baking Royal Icing Recipe with little modification.

Ingredients:

• 4 cups icing/powder sugar
• 3 tablespoons (30 grams) meringue powder
• 1/2 - 3/4 cup (120 - 180 ml) warm water

 Procedure: 

1. In the bowl of a hand mixer or an electric mixer, mix and beat the icing sugar and meringue powder until combined. Add 1/2 a cup of water and beat on medium to high speed until stiff peak and glossy.
2. For outlining, use thicker consistency (17-20 second rule) you can add more water or more icing sugar to achieve right consistency. To flood, use a thinner consistency, the icing should create a ribbon as it falls back into the bowl. 
3. At this time, you can divide your royal icing and add food coloring ( I used gel food color from Wilton)
4. Make sure to  cover up your royal icing  with a cling film or better yet a damp towel as this will prevent the royal icing from drying, crusting and hardening.