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.