One day in advance, make cookies. Prepare cookie dough according to recipe. Cut out some cookies using circle cutter. Cut some square cookies measuring 2 ½ x 2½ in. using a knife. Bake and cool.

One day in advance, ice cookies. Prepare royal icing according to recipe. Set aside 1 cup icing. Thin remaining icing to pouring consistency. Place cooling grid over pan and place cookies on rack. Place thinned icing in disposable bag, cut tip off bag and pipe icing in center of cookies working outward. Tap grid to smooth icing and cover sides of cookies. Carefully transfer cookies to cake board to dry overnight.

Draw grid lines. Use ruler and black fine tip FoodWriter edible color maker to draw 3/8 in. wide grid lines on cookies.

Tint icing. Combine Moss Green and a touch of Sky Blue for green shown. Combine Red-Red, Burgundy, Black and Brown for brown shown. Combine Ivory and a touch of Red-Red for yellow shown. Combine Copper and touch of Brown for orange shown. Divide remaining white icing into 4 portions; tint icing green, brown, yellow and orange.

Decorate cookies. Place icings in separate disposable decorating bags fitted with tips 3, 6, 16 and 18. Pipe stars and dots following shape of cookies. Let dry several hours or overnight.