Thanks for your helpful tips and this wonderful blog. I read through all the comments, hoping to see someone else who was having the same trouble as me. I just made Easter sugar cookies, some with the decorating technique here and some with piped details over the flooded royal icing surface. Over the years I have tried a few different royal icing recipes; this time I used the KAF boxed icing mix, thinking that would make a difference. I always seem to have trouble with most of the cookies taking FOREVER to set up, so then I can't transport them. I let them sit out overnight and still only about 1/3 were dry enough to transport to a dinner party I was attending. Am I doing something wrong? Hi Kat - I am sorry this has been frustrating for you. If you would like an icing that will dry faster and be more transportable, a thicker consistency is best. We love this recipe called Royal Icing. Make a batch that is a little looser for flooding and then another that is thicker for making the outlines for corralling the flooding. MaryJane has several blogs on cookie decorating. Here is a Blog for you to check out. Enjoy! Elisabeth

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