Step 2: Thin the royal icing out with green food coloring and water. You want the icing to be thin enough to easily spread on the cookie. Place a sheet of parchment paper on your workspace. Use an offset spatula or a butterknife to apply the royal icing to the leaf part of the cookie, then shake the green glitter sugar over the royal icing. Make sure it is completely covered. Shake any excess glitter sugar off of the cookie. Place the cookie on a cooling rack or tray.  Fold the parchment paper to return the excess glitter sugar to its container. Alternatively, you can pour the glitter sugar out onto a flat plate and gently dip the iced cookie into the sugar.  I worked with one cookie at a time but you can ice several and then dip.

Step 3: Knead the red food coloring into the fondant. Roll out three small balls per cookie. To apply the berries to the cookie, spread a thin layer of vegetable shortening on the cookie and then adhere the berries close together on top of the shortening. Then use a toothpick to make holes in the center of each berry.

Step 4: Dip a paintbrush into the vodka and spread it on the berries, dip the brush into the disco dust and apply on top of the vodka. Spread the dust around to coat the berries.

The cookies must stand overnight before stacking into a container for transport.