Sugar cookies with two-tone icing

 Chris and I volunteer for Big Brothers Big Sisters and a few weekends ago we decided to make sugar cookies as one of our activities.  This was the same recipe that I used when I made champagne iced sugar cookies (http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/detail.aspx) and this time we used Wilton's basic butter cream.

I learned two things while helping my "little sister" make these cookies: 1) Not all kids find making cookies as exciting as I remembered 2) I really like the effect of two toned icing and it's much easier to do than I expected.

Number one aside (we won't be doing any more baking together), the cookies turned out great.  Putting two colors of icing in one bag was messy, but in the end pretty simple.  I was surprised by how little mixing happened, despite the fact that I have hot hands when I decorate and the icing was pretty thin. 

The easiest way for me to make the flower designs was to start in the center of the cookie and overlay the "petals" in one continues motion.  I also tried a few other variations that used the same motion with smaller circles to fill space. 

Overall theses were very easy and as far as time spent decorating goes, one of the quicker ways I've come up with to make nice looking treats.