Combine dough and flour. Roll to ¼” thickness. Cut out cookie shapes. Bake at 350 for 8 minutes or until the edges start to brown.

In a stand mixer combine sugar and meringue powder. Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted.

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

Line around the edge of the design with icing and fill the middle. Use a toothpick to poke bubbles or direct icing into holes. Fill in the rest of the of the cookies, spreading the icing until smooth.

Polka Dots: before the flooded icing area dries, add dots of different colored icing.

Zig zag design: before the flooded icing area dries, add stripes of different colored icing and then drag a toothpick through the stripes.

For fireworks: before the flooded icing area dries, Drop one large drop of different colored icing, use a toothpick to drag icing from the dot into the flooded area in a firework pattern.  Drop a smaller dot of a different color into the same spot and use a toothpick to draw the icing into the flooded area.