One day in advance, bake cookies.

Prepare cookie dough following recipe instructions. Using cutters, cut out cookies. Bake and cool.

Also one day in advance, ice cookies.

Prepare Color Flow icing following recipe instructions. Reserve 4 cups icing for later step.

Prepare decorating bag with tip 3 and ¼ cup full-strength Color Flow icing; outline cookies. Let set, about 15 to 20 minutes. Thin remaining icing to drop count of 10.

Prepare decorating bag with thinned icing; cut ¼ in. hole in tip. Flow in cookies. Let dry overnight, or 8 to 10 hours.

Draw pattern on cookies.

Using any color FoodWriter pen, outline design on cookies.

Tint icing.

Divide reserved 4 cups royal icing equally into eight small bowls. Using Ivory icing color, tint one portion light ivory, another portion dark ivory. Using Moss Green icing color, tint one portion light green, another portion dark green. Using Sky Blue icing color, tint one portion light blue. Tint remaining portions dark blue, pink and peach using color combinations provided.

Decorate cookies.

Prepare seven decorating bags with tip 1. Fill three bags with small amounts pink, light blue and dark blue icing.

Stripe remaining four bags as follows:

• Light ivory and dark ivory icing
• Light green and dark green icing
• Light blue and dark blue icing
• Pink and peach icing

Using bag with green icing, follow pattern on cookie and fill in leaves and stems with tip 1 lines. Using remaining bags, follow pattern on cookie and fill in flowers with tip 1 lines. Add flower centers. Add dots and hearts.