Prepare your favorite sugar cookie recipe or use refrigerated cookie dough.
Roll out dough and cut several sizes of flower cookies.
Bake following recipe instructions. Cool on cookie sheet on wire rack 2 minutes; remove from cookie sheet and cool completely.
Outline petals using round or star tip and royal icing. Fill in with tip 16 stars or zigzags.
For flower centers, add a tip 4 ball (flatten and smooth with finger dipped in cornstarch) or a tip 16 rosette. (Note, if cookies will not be shipped and will be eaten quickly, buttercream icing can be used.)
After decorating, attach cookies to treat sticks with melted candy; let set.
Add 1 to 1 1/2 inches dry beans to container to keep it steady.
Place craft block in container; insert cookie sticks into craft block, trimming sticks as needed.
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.
The star tip creates the most popular, easily accomplished decorations! The serrated edges of the star tip makes ridges in the icing as you squeeze it out. Use for borders, details such as buttons and facial features, flower centers, filling in cakes baked in shaped pans.