Roll out prepared cookie dough 1/8 in. thick and cut with holly cutter. Bake and cool.

Prepare Color Flow icing according to package instructions. Tint portions green and red.

Use tip 2 and full-strength green icing in parchment bag to outline holly leaf. Use tip 3 and thinned icing to fill in leaf. Let dry.

Brush cookie with white pearl dust. Use tip 2 and full-strength green icing to pipe veins on leaf.

Use tip 8 and full-strength red flow to pipe dot berries. (Smooth with finger dipped in cornstarch.) Let dry. Brush berries with white pearl dust.