Decorating cookies doesn't have to be difficult!
 Remember that you can apply this same technique to other designs

2.  I used our Lemon Butter Cookie Recipe for this cookie. and the lemon icing that goes with it. 

3.  Using a squeeze bottle filled with the lemon icing, squeeze a silver dollar sized circle on the cookie.  Use the brush end of your tip cleaning brush or a clean paint brush to push the icing to the edges of the cookie.  Allow cookies to dry completely.

4. Use a squeeze bottle filled with black flow icing (click here to find out how to make black icing) and a # 3 or #4 tip to make the face.  Practice on waxed paper before you start on your cookies to make sure your consistency is correct.  If your icing runs, add a little confectioners' sugar.  If it is too stiff, add a little water.  I did the mouth in a single motion by going back and forth the the left side then swinging around to the right and making another up and down line.  

5.  Allow cookies to dry for several hours before storing.  If you're using royal icing, the cookies can be frozen.  Remember to bring the container back to room temperature before opening to avoid condensation on the cookies.