Make cookies one day in advance. Prepare dough following recipe directions and roll out 1/8 in thick. Cut using hat cutter from set. Bake and cool completely.

Make icing. Prepare Color Flow Icing following recipe directions. Divide and tint portion red. Reserve remaining white.

Make smooth candy cane one day in advance. Use tip 2, cut parchment bag and full-strength white icing to outline candy cane. Use tip 2, cut parchment bag and thinned red icing to outline divisions. Use a cut parchment bag and thinned white icing to flow in icing. Let icing set 1 hour. Use tip 2, cut parchment bag and thinned red icing to fill in remaining sections. Let icing set 8 hours. Use brush and white Pearl Dust to cover white sections.

Make nonpareils-sprinkled candy cane one day in advance. Use tip 2, cut parchment bag and full-strength white icing to outline candy cane divisions. Use cut parchment bag and thinned red icing to flow in icing. Let icing set 1 hour. Use tip 2, cut parchment bag and thinned white icing to fill in remaining sections. Immediately cover in white nonpareils. Let set for 1 hour, gently tip cookies to remove excess nonpareils. Let icing set 8 hours.