Ingredients Roll-Out Cookie Dough Roll-Out Cookie Dough Color Right Performance Food Coloring Set Color Right Performance Food Coloring Set Royal Icing Royal Icing Tools Rolling Pin Square Fondant Double Cut-Outs Set Cookie Sheet 15inch Parchment Triangles 15inch Parchment Triangles Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Round Cake Decorating Tip 4 Round Cake Decorating Tip 4 Add Selected to Bag Select All Instructions Click to mark complete - Icing Colors Tinted \tUse Color Right base color and QuickCount color formulas to tint icing in the following shades: \t \t-- Bright & Bold Yellow (formula 109): 2 cups icing + 2 O + 10 Y \t\t -- Bright & Bold Green (formula 368): 2 cups icing + 8 B + 21 Y \t\t -- Bright & Bold Teal (formula 3262): 2 cups icing + 8 B + 1 Y - Make cookies 1 day in advance. Prepare and roll out dough. Use crinkled side of B square cut-out to cut cookies. Bake and cool. - Prepare icing also 1 day in advance. Tint 2 cups Royal Icing each yellow, green and teal. Reserve 2 cups white. Thin a portion of each color, including white, for filling in cookies. Reserve remaining full-strength icing. - Outline cookies also 1 day in advance. Use tip 3, a parchment bag and full-strength white icing to outline cookies, including section dividers of multi-colored cookies. Let dry, about 1 hour. - Fill in cookies also 1 day in advance. Use a cut parchment bag and thinned icings to fill in cookies. Let dry, about 8 hours. Use thinned icings in all colors to cover cookies and sections of multi-colored cookies. Let dry, about 8 hours.
