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 three small mixing bowls, adding red to one, and two shades of green to the other two bowls. (One dark green and one lighter lime green works well). Mix well. Scoop the icing into piping bags or icing bottles.

Decorating Watermelon Cookies:

1. Line around the edge of the wedge cookie design with red icing approximately 3/4 of the cookie and fill the middle, leaving a gap at the rounded half of the cookie for the watermelon rind. Use a toothpick to poke bubbles or direct icing into holes.
2. When the flooded red area dries, add a dark green line to the very top rounded edge of the cookie for the outside of the watermelon rind. Allow to dry again before flooding the gap between the dark green top edge and red area with the light green royal icing, once again using a toothpick if necessary.
3. Once completely dry (ideally four hours), draw five watermelon seeds to each watermelon wedge with an edible black marker. Start with one in the center and add two more to each side.