Thin the royal icing stock with small amounts of warm water until a slightly thicker flood consistency is achieved.

Transfer the icing to a disposable piping bag with the tip cut off and pipe a border around the circular cookie, then fill the center with icing. Use a toothpick or scribe tool to guide the icing to the edges and swirl the icing to pop any bubbles.

Repeat this with all of the cookies. Allow the icing to dry completely, about 24 hours at room temperature on a drying rack or in an airtight container in a single layer.

Tint some slightly thick flood consistency icing with gold or yellow food coloring gel. Transfer the icing to a disposable piping bag with the tip cut off.

Allow the icing to dry completely, about 24 hours at room temperature, by keeping the cookies on a drying rack or in a single layer in an airtight container.

To make the eyes, draw two small ovals on each side of the nose and add a small curved line under each eye.

Draw on two curved eyebrows much higher than the eyes.

Repeat this with all of the cookies.

Store the cookies by placing in a single layer in an airtight container. I highly recommend not stacking royal icing cookies, as the grease from the top cookie can bleed onto the royal icing design of the bottom cookie.

If you need to stack them, I recommend using aluminum foil between the layers to prevent the grease from transferring. Even waxed paper will allow grease transfer.