Directions

1. Roll the dough out to a thickness of ¼ inch.
2. Cut out the cookies using flower- and heart-shaped cookie cutters.
   
3. Place on a lined baking sheet and bake in a 350-degree oven for 8 to 10 minutes.
4. Wait several hours (until the cookies are completely cool) before icing.
   
5. Use food coloring to create royal icing in your desired shades (pastels are pretty for Mother's Day).
   
6. Put half of your royal icing into piping bags or squeeze bottles. Add water to the remaining icing in small amounts until the icing is thinned – when you dip a toothpick into it and pull it out, you should get a thin ribbon of icing running off the toothpick. This is your flood icing. Put the flood icing into squeeze bottles.
7. Use the royal icing to pipe outlines onto your cookies.
   
8. Use the flood icing to fill outlined areas.
   
9. Use toothpicks to spread the flood icing and pop any air bubbles.
   
10. Let the flood icing dry completely overnight before using the remaining royal icing to add details to your cookies such as the petals of the flowers.
    
11. You can also write words or messages on the cookies.
    
12. You can add decorations like sprinkles or pearls at this point.
    
13. When the icing has dried completely, attach the lollipop sticks to the back of each cookie using royal icing.
    
14. Let the icing dry overnight before attempting to pick up the cookie using the stick.
    
15. Display in mason jars filled with sugar, if desired.