Make cookies. Prepare and roll out dough following recipe directions. Use mitten cutter to cut out shapes. Bake and cool cookies.

Ice cookies with cuffs. Prepare Royal Icing according to instructions. Tint portions green, yellow and red; reserve some white. Thin portions of each tinted icing according to package directions. Use tip 3, a cut disposable decorating bag and full-strength green, yellow or red icing to outline cookies. Use thinned icing in cut disposable decorating bags to fill in cookies in same color. Let cookies dry overnight. Reserve remaining full-strength icing.

Decorate cookies with cuffs. Use tip 101, cut disposable decorating bags and full-strength icing in green, yellow and red to pipe groups of two petals, one piped from the left and one from the right to create a row of v-shaped petals in alternating colors. Repeat with a second row between petals in the first row and a third row between the petals in the second row. Let cookies dry overnight.

Decorate fully-piped cookies. Use tip 102, cut disposable decorating bags and full-strength icing in green, yellow, red and reserved white to pipe groups of two petals in rows as above. Pipe one color per row, and three rows of white above thumb. Let cookies dry overnight.