{craft share & recipe} Easter Cookies

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I must admit-- icing cookies intimidates me!  I always look at those edible creation cookies and 'ooh' and 'ahh' over them and wish I could create something remotely similar.  Not to say mine even compare to the professionals cookies, but they really weren't too terribly difficult.I wasn't feeling overly confident about icing a face on the bunnies so I decided to play it safe with some fluffy bunny tails made out of mini-marshmallows.I'd say it's not bad for my first attempt at icing cookies this way!
Royal Icing (Piping Border Frosting)2 Egg Whites, beaten1/4 Teaspoon Cream of Tartar3 Cups Confectioner Sugar Directions:  Sift together the sugar and cream of tartar.  Next add the egg whites and beat with electric mixer until it stiffens up and holds it shape.  Then, I divide the frosting into different bowls and add the coloring needed for each cookie.  Keep in mind that piping the borders on the cookies don't take a whole lot of frosting.   Royal Icing (Flooding Inside Frosting)Using the left over piping border frosting I then added just enough lemon juice to make the frosting a bit more runny.  I believe I added somewhere around 1-2 Tablespoons.  Then, you just plop a good amount in the center of the border frosting and slowly spread it to the edges.  It will dry smooth and flat, but it does take around 20-30 minutes so resist the urge to touch.