Two days in advance, bake cookies. Prepare cookie dough following recipe instructions. Using “A” cut-out, cut cookies. Bake and cool.

Prepare royal icing. Using recipe on Meringue Powder, prepare royal icing. Thin 1 cup icing to count of 20. Reserve remaining icing at full-strength.

Prepare decorating bag with full strength icing. Outline cookies.

Prepare decorating bag with thinned icing. Flow-in cookies. Let dry, about 24 hours.

One day in advance, make plaid pattern. Using Extra Fine FoodWriter edible marker, draw even rows of dots, about 3/8 in. apart. Connect every other block of 4 dots, forming rows of squares. Fill in squares. Draw rows and columns of diagonal lines next to every solid square, forming plaid pattern.

Tint icing. Using Meringue Powder, prepare second batch of royal icing; divide in half.

Using Brown icing color, tint one portion brown. Tint remaining portion yellow using color combination provided. Combine Golden Yellow with a touch of Lemon Yellow icing colors to get sunshine yellow color shown.

Decorate cookies. Prepare decorating bag with coupler, tip 12 and brown icing. Prepare second decorating bag with tip 352 and yellow icing.

Using brown bag with tip 12, pipe 5/8 in. dot in center of each cookie. Using yellow icing, pipe row of petals (about 8) around center dot. Repeat with second row, overlapping the first.

Switch brown bag to tip 5. Pipe dots in center of flower.