Roll out dough. Using Flower Cookie Cutter cut out cookies. Bake and cool.
Outline flower and dots using tip 2 and full strength color flow icing in violet. Flow in icing inside dots using a cut parchment bag and thinned light violet icing. Let dry. Flow in flower background using thinned lemon yellow icing. Let dry. Using tip 4 and full strength green color flow icing, pipe dot at flower center.