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1
Preheat oven to 350u00b0. Beat cookie dough and flour until blended. On a lightly floured surface, roll out dough to 1/4 in. thickness. Cut out with cookie cutters of your choice dipped in flour.
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2
For lollipop cookies: Place lollipop sticks or pretzel sticks on foil-lined
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3
. Top each with cutout dough; press down gently. Bake until lightly browned, 9-11 minutes. Carefully remove to wire racks to cool.
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4
For cutouts with candy centers: Place cutouts 1 in. apart on foil-lined
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5
. Cut out center of each cookie. Bake 9-11 minutes. Add crushed candy to the centers; bake until lightly browned, 3-5 minutes longer. Cool completely before carefully removing to wire racks.
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6
For frosted cookies: Transfer cutouts to foil-lined
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7
. Bake until lightly browned, 9-11 minutes. Remove to wire racks to cool.
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8
Meanwhile, for royal icing, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high until stiff peaks form, 4-5 minutes. Tint with food coloring if desired. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer icing to bag. Keep unused icing covered at all times with a damp cloth (if necessary, beat again on high speed to restore texture).
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9
Outline each cookie with plain icing; let dry. Fill center of each cookie with tinted icing; spread with a toothpick. Let dry completely. Attach candies and decorations with additional icing.
