Combine dough and flour. 

Roll it out with a rolling pin to ¼” thickness.

Cut out cookie shapes. 

Bake at 350 for 8 minutes or until the edges start to brown.

Let the cookies cool before decorating.

Combine sugar and meringue powder in a stand mixer and add 8 tablespoons of water.

Using the whisk attachment, beat the mix for 1 minute on low.  Continue to add water one tablespoon at a time until the icing drizzles from the whisk when lifted and holds its shape for about 15 seconds before spreading into the rest of the icing.

Once prepared - if the icing is too hard, add more water one drop at a time.  Too runny, add more sugar one teaspoon at a time.

Separate the icing into small mixing bowls and add desired food coloring. Mix well.

Scoop the icing into piping bags or icing bottles.

Decorate as desired.

Line around the edge of the design with icing and fill the middle. 

Use a toothpick to poke bubbles or direct icing into holes.

For wet on wet techniques like polka dots, shamrocks and zig zags, make the desired pattern in the royal icing while it's still wet, piping on the icing as directed above. Use sprinkles and candy while the icing is wet.

For a plaid pattern, let the flooded royal icing set for 4 hours prior to decorating with the plaid design.