Bake cookies. Prepare and dough following recipe instructions; tint yellow using icing color and roll out. For each soccer cookie, you will need to cut two solid circles and one “ring” shape using the following method: use the A cutter to cut out three circle shapes. Cut out the center of one of these with the C cutter to make a ring shape. Bake and cool.

Prepare icing. Use Royal Blue icing color to tint icing. Place in a disposable decorating bag fitted with tip 3.

Trace pattern. Lay small piece of baking paper onto our pattern. Using the blue FoodWriter edible marker, trace the pattern onto the baking paper. Place traced paper onto a cutting board. Using a craft knife, cut out the centre pentagon and remove cut paper piece. Cut half-pentagon shapes along outer edge. Place pattern on biscuit. Using edible marker, trace cut areas of the pattern onto the cookie. Remove pattern. Outline and fill in cut-out areas with a decorating bag filled with blue icing and tip 3. Pipe lines connecting shapes. Pat flat areas smooth with a fingertip. Let dry several hours or overnight.

Attach cookies. Use one undecorated round cookie as a base, bottom side up. Pipe icing on the bottom of a ring cookie and lightly attach to bottom round cookie.

Assemble cookies. Fill cavity with approximately 1 teaspoon of mixed soccer balls and white nonpareils. Pipe another ring of icing on top of ring cookie and attach top decorated circular cookie.