Prepare dough and roll out 1/8 in. thick. Cut using candy cutter from set. Bake and cool completely.
Prepare Color Flow Icing Recipe. Tint portions red and green; reserve some white.
Make pinwheel design. Use tip 2 and full-strength white icing to outline center of cookie. Use thinned white icing in cut disposable decorating bag to fill in center. Immediately use tip 2 and thinned red and green icings to pipe pinwheel. Let set.
Make wrapper. Use tip 2 and full strength white icing to outline ends of wrapper. Use thinned white icing in cut disposable decorating bag to fill in. Let dry. Use tip 2 and full-strength white icing to pipe three loops on each side of wrapper and oval shapes; pat oval smooth with finger dipped in cornstarch. Let dry.