Ingredients Roll-Out Cookie Dough Roll-Out Cookie Dough Color Flow Mix Color Flow Icing Buttercup Yellow Icing Color Creamy Peach Icing Color Burgundy Icing Color Brown Icing Color Ivory Icing Color Tools Rolling Pin Leaves and Acorns Nesting Metal Cutter Set Cookie Sheet Double Roll Parchment Paper 12 in. Disposable Decorating Bags Toothpicks Decorator Preferred 9inch Angled Spatula Decorator Preferred 9inch Angled Spatula Instructions Click to mark complete - Make cookies 1 day in advance. Prepare and roll out cookie dough following recipe directions. Use large and medium oak and maple leaf cutters to cut cookies. Bake and cool cookies. - Ice cookies 1 day in advance. Prepare Color Flow icing following recipe directions. Divide and tint icing in four shades each: yellow, orange, burgundy, rust and ivory. Place cookies on cooling grid over parchment-covered cookie sheet. Use thinned Color Flow icing in cut decorating bags to cover cookies. For some, pipe multicolor stripes. For others, pipe stripes in light and dark shades of the same color. For some, use toothpick to drag and swirl colors together. Tap to smooth and remove excess icing. Use spatula to smooth edges. Let dry 24 hours.
