1 DAY IN ADVANCE

Make cookies. Prepare and roll out cookie dough following recipe directions. Use holly leaf cutter from 6-pc. holiday mini cutter set to cut three leaves per treat. Bake and cool cookies. Use narrow end of tip 1A to cut two berries per treat. Bake and cool cookies.

Decorate cookies. Prepare Color Flow icing following recipe directions; tint portions kelly green/black combination (for dark green), leaf green/lemon yellow combination (for light green) and red- red/black combination (for red). Reserve a small amount of white.

Use tip 3 to outline leaf cookies, two in light green and one in dark green for each treat. Use tip 2 to outline berry cookies in red. Let set 10 minutes. Use thinned Color Flow icing in cut parchment bags to flow in cookies. Immediately use tip 1 and thinned white icing to pipe dots on leaves, 1/2 in. from tip of leaf. Let dry 24 hours.

DAY OF CELEBRATION

Bake and cool 13 cupcakes. Prepare buttercream icing following recipe directions. Use spatula to ice tops smooth. Immediately sprinkle with white sparkling sugar.

Assemble treats. Insert cookies into top of cupcake. Use tip 3 to pipe a mound of icing behind cookies for support. Position cupcakes in 13-count standard Cupcakes-N-More stand.