Kid Can Doodle mini mag preview

We hope you like the first issue of our mini-­magazine — all about selfies. Thanks to all of our contributing artists, including Justin Garnsworthy (page 8-9), CJ Abitia (page 17-18), Little Dude (page 24 & opposite) and everyone in our Selfies gallery show (pages 25-32).

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Jimmy the Cat enjoys sleeping, stalking birds, and doodling.

Follow his artsy adventures at catcandoodle.tumblr.com.

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Draw a picture of yourself without lifting the pencil off the paper! This is called continuous line drawing.

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INSTRUCTIONS

This amusement is based on “Exquisite Corpse,” a drawing game invented by the Surrealists in the early 1920s.

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(1) To play, cut out the opposite page along the solid line, and fold along the dotted lines.

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(2) Draw a body for the head drawn by Justin G, making sure that your drawing extends a bit over the dotted line.

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(3) Then fold over so that only the blank panel is visible, and give to a friend to draw the legs.

Open up the drawing to reveal the entire figure.

Check out KCD’s “3½ Questions” with Justin Garnsworthy on our website, and see more of his work at justingarnsworthy.com.

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FOLD

CUT

FOLD

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Our expressive faces were decorated with royal icing and icing writers (frosting tubes).

sugar cookies

royal icing

MAKES ABOUT 2 DOZEN

MAKES ABOUT 2½–3 CUPS

2 cups all-purpose flour

3 tablespoons meringue powder

¼ teaspoon salt

4 cups confectioners’ sugar

½ teaspoon baking powder

5 tablespoons warm water

½ cup (1 stick) unsalted butter

food coloring

1 cup sugar 1 large egg, lightly beaten 1 teaspoon pure vanilla extract

1. Sift together flour, salt, and baking powder in a bowl; set aside. In a separate bowl cream butter and sugar with a large spatula until light and fluffy. Add egg and vanilla, and combine well. Stir in reserved flour mixture, until just combined.

2. Divide dough in half, wrap in plastic wrap, and chill for at least 1 hour.

3. Preheat oven to 350° F. Line baking sheets with parchment paper; set aside.

4. On a lightly floured surface, roll out dough to nearly ¼-inch thickness.

Cut into desired shapes, and transfer to prepared baking sheets, leaving ½-inch in between. Repeat until all dough is used. Freeze cookies for 15 minutes before baking. Bake until lightly golden, about 10 minutes.

Cool on wire racks.

1. Combine the first three ingredients in a bowl.

For thicker icing, use one tablespoon less water.

For thinner icing, add one tablespoon of water at a time until proper consistency.

2. Divide the icing into additional bowls for each color to be mixed. Use a toothpick to dab a bit of color into the icing, blend, and gradually add more color until the desired hue is achieved. Use immediately or cover with plastic, as icing hardens quickly.

5. Decorate with Royal Icing.

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Little Dude, 9

KID CAN DOODLE

gallery show

Thanks to all of our talented artists who contributed to the show!

Cameron, 9

Violet, 7

Anouk, 8

Dylan, 9 9

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