2-4 cups confectioner’s sugar, depending on the consistency of the icing you want for your cookies
Food coloring, optional
Make cookie dough according to box instructions. Roll cookie dough to 1/8-inch thickness.
Cut cookies using a cookie cutter of your choice (a snowflake cutter was used in the image).
Bake cookies according to box instructions. Before baking cut a small circle out of the center of each cookie. Bake until light golden brown, time will vary depending on the size of the cookie. Remove to rack and let cool.
For the icing, mix meringue powder with cold water and beat to bird’s beak stage.
Slowly add confectioner’s sugar to desired thickness.
Make sure to keep icing covered with a damp towel or plastic wrap because it dries quickly.
Add food coloring if desired.
Ice and decorate the cookies. Allow icing to harden. Stack cookies and tie a ribbon through the hole in the center holding the stack together.
The cookies in the photo were made using blue coloring in royal icing and sprinkled with white nonpareils.