1. Combine dough and flour. Roll to ¼” thickness. Cut out cookie shapes using a wedge shaped cookie cutter. Bake at 350 for 8 minutes or until the edges start to brown. Cool 2 minutes then remove from cookie sheet.

2. In a stand mixer combine sugar and meringue powder. Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted.
3. Once prepared if the icing is too hard, add more water one drop at a time. If icing is too runny, add more icing sugar one teaspoon at a time.

4. Separate the icing into four small mixing bowls, leaving one white and adding red to one, and black to the other two bowls. (One should be black and one should be gray). Mix well. Scoop the icing into piping bags or icing bottles.

Decorating Shark Cookies:

1. Line around the edge of the wedge cookie design with icing and fill the middle. Start with black royal icing in a half circle following the same pattern shape as the cookie, approximately 2/3 of the way full. Use a toothpick to poke bubbles or direct icing into holes. Allow to dry and add gray icing to fill the rest of the cookie on the top.

2. When the flooded area dries, add a red line between the grey and black icing. Allow each design area to dry before moving on. The icing should completely dry, at room temperature for at least four hours, before adding piping details to the top.

3. Pipe white teeth onto the black icing. Add black nostrils with a black edible marker.

Decorating Life Preserver Cookies

1. Using donut shaped cookies, line around the edge of your ring, making three sections and a space in between about half the size of your white sections. Flood the middle with white royal icing.Use a toothpick to poke bubbles or direct icing into holes. Allow to dry.

2. Repeat the same process using the red icing on the three section between the white to create what resembles a lifesaver.