Roll out your cookie dough. Then using a cookie cutter cut out the shapes. Click here for a good sugar cookie recipe that makes a huge batch of cookies for decorating!

Remove the cookie impression from the dough.

Bake your cookies according to your recipe's directions and let cool completely on a rack before decorating.

Make a batch of royal icing, thick enough to hold it's shape when piped. Fill a decorating bag about a 1/3 full with Royal Icing. Tint with desired color or leave white. Fit with tip # 2 or 3. Click here for the Royal Icing Recipe.

Squeeze, while outlining the edge of the cookie. After outlining the entire edge, stop at the edge of the beginning line, touch and lift This is called the dam or seam.

To seal the seam, dip a paintbrush in some water. Dab the paintbrush on a paper towel. Gently touch the seam. This will cause it to disappear. Allow the outline to dry.

Take the icing that you will use to fill in the center of your outline, add a little water to it. It needs to have a streaming not runny consistency.

Fill the outline in with the thinned icing, using a spoon or squeeze bottle. Be generous With a spoon gently push the icing into the corners and at the points.

Allow the icing to dry for at least 2 hours. After your cookie has had time to dry, you can add additional decorations or writing on your creation.