I use RI to do my sugar cookies. (I have a pix in my photos) I use a medium consistency to outline (w/a #5 tip) and a very thin consistency w/a squeeze bottle and use the flooding technique. I don't like how I can see the difference between my outline and flooded area. I have seen on this site several cookies that appear to have no outline yet the icing doesn't flow off the cookie. They seem to look a bit "cleaner" more professional. Can anyone tell me how this is done? Thanks! [/img]
A number 5 tip is kind of big for outlining. I usually use a number 2 (sometimes a number 1 if I really don't want the outline to show). Have you tried glace icing instead of royal? You can thicken it up for outlining and it dries almost clear - you can barely see it once the cookies are flooded.
I've used a number 5 for outlining, but the trick is to not wait so long between outlining and flooding. If you are using two different consistencies, then you can outline and then flood right after. If you wait, that's when you get that line.
I use royal icing on my cookies and I just get it so it flows okay, I use a #2 or #3 tip, depending on how big the cookie is, but I make the icing not to thick but not to thin, make the out line and then immediately begining filling in with same icing.......I learned this technique from the tutorial Antonia74 wrote on decorating cookies.....it works wonderfully.
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
This should get you there.... I hope. 
If you can get the consistency of your icing just right, you don't need an outline. Just spread the icing with a knife or paintbrush all over the cookie up to the edge. The trick is the consistency. I get it to a syrup like thickness. Then if it's not right I keep adjusting it with water or powdered sugar till it works for me. My heart cookies in my pictures are an example.
Quote by @%username% on %date%
%body%