We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icing in covered containers until ready to use. Bring to room temperature for decorating.
Prepare Roll-Out Cookie recipe. Cut 4 wheels using round cutter. Bake and cool. Make extras to allow for breakage.
Make 3 1/2 cups buttercream icing:
Tint 1 1/4 cups royal blue
Reserve 1 cup white (thin with 1 teaspoon light corn syrup)
Tint 1 1/4 cups gray
Make 1/4 cup color flow icing:
Tint 1/4 cup black