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Tint a portion of dough green and use gingerbread cutter to cut body.
Using second smallest blossom cutter and plain dough, cut flower. Bake and cool cookies.
Outline and pipe in petals and face with tip 6 (smooth with finger dipped in cornstarch).
Pipe tip 2 mouth, dot nose and cheeks, outline eyebrows. Pipe tip 5 outline arms and legs; add tip 352 leaf hands and feet.
Attach flower head to body with icing; support underneath top of flower with another cookie until set.