Make template. Cut 3 ½ x 2 ½ in. rectangle out of cardstock.

Make cookies. Prepare Roll-Out Cookie Recipe following recipe. Roll out dough to 1/8 in. thickness. Refrigerate rolled out dough for 15 to 20 minutes for easier cutting. Use template and craft knife to cut out cookies. Bake and cool cookies.

Prepare icing. Combine Violet and Rose Icing Colors for blue shown. Divide icing and tint ¼ cup blue, ½ cup green. Divide remaining icing in half and tint one portion black and reserve remaining portion white. Prepare two decorating bags with tip 46; fill one bag with white icing, other bag with black icing. Prepare one bag with tip 2 and fill with blue icing.

Decorate cookies. Use toothpick and plastic ruler to divide cookies horizontally into three sections. Use spatula to ice centers smooth with green icing. Alternately pipe smooth side tip 46 stripes of black and white icing above and below center. Use tip 2 and purple icing to pipe numbers and names on cookies. Attach icing decorations with dots of icing.