Roll out cookie dough and bake according to directions in the recipe. Allow cookies to cool completely on a cooling rack.

Starting with your first color, take ¼ of the icing out of the main bowl and place it into a smaller bowl. Stir in the food coloring and cover.

Cut your piping bag and insert your piping tip. Transfer half of the colored icing in the small bowl to the piping bag with the tip.(This is your outline icing) Twist the opposite end of the piping bag and squeeze as you begin to ice around the edge of your cookie, making sure not to get too close to the edge or the icing will fall off of the cookie.

When you get back to your starting point, release the pressure you have on the piping bag, dip down to the surface of the cookie, and then release as you move upward. Repeat for all cookies of that same color. (Don’t move to another color just yet)

Next, stir in a small amount of milk to your remaining colored icing. (This is the flood icing) Transfer the flood icing to an icing bottle or piping bag with the tip cut off. Fill the interior of the cookie, keeping with the icing lines you just made with the outline icing. Use your stir needle or toothpick to push the icing to fill in any gaps or air bubbles.

Place iced cookies on a cookie sheet to dry. Repeat steps 2-6 for each icing color, saving about 2 tablespoons of icing in a small covered bowl.