School is out for summer and that includes the little ones in nursery school. The summer began by saying goodbye to Ms. Pam and nursery school pals for my grand-nephew and little brother of the Girl Scout Daisy, mentioned in an earlier post. The daily routine consisted of a morning prayer, circle time, storybook time, morning nap and lunch bunch playground fun on the swings and sandbox. The two years were packed with lots of fun activities for the two, three and four-year-old toddlers. There were parties for Halloween, Christmas, Valentine’s Day and year-end. Birthday celebrations were frequent and the best part was the sweet goodies of cupcakes and cookies. A favorite day was when the kids dressed up and performed as circus animals and clowns. There was even a class pet, Rosa ... the fish. The little tykes created dozens of artwork on display on their family refrigerators, and celebrated special holidays with their parents like Mother’s Day and Father’s Day. They put on a Mother’s Day show for their Moms and presented them with roses and handmade cards. Not to leave out the Dads, there was a special Father’s Day morning coffee klatch with donuts, and they gifted drink cozies made with construction paper and glue. On the last day of school, the kiddies cleared out their cubbies and took home their name flags, their first project back in September. Before heading off to Pre-K in the Fall, Ms. Pam has organized several fun summer camps.
Two years of school down and too many more to count for these future leaders, who learned about social interaction with peers, respect for their teacher who they loved and music appreciation from Mr. Chip’s monthly visits. These snow cone cookies were just one of the goodies, edible and otherwise, handed out at the year-end party.
Snow Cone Cookies
Royal Icing for outlining and flooding tinted with AmeriColor Super White
Royal Icing for flooding tinted Turquoise Blue with AmeriColor Sky Blue
Disposable piping bags & couplers
Wilton Decorating Tip #2
Purple, Green and Orange Sanding Sugar
Use the Ice Cream Cookie cutter and trim the edges of cookie.
Outline bottom of cookie with #2 tip in white icing.
Flood bottom of cookie with white icing.
Pipe dots in blue icing.
Pull with toothpick to create swirl design.
Outline and flood top of cookie with #2 tip in white icing. Let dry overnight.
Mix 1 tsp meringue powder and 1½ tsp water. Stir until smooth.
Using a paintbrush apply to top of cookie.
Sprinkle with sanding sugar. Gently shake off excess.
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