Googly Eye Shaker Cookies

Directions

1. Prepare your favorite sugar cookie dough and roll it out to a thickness of 4mm. Cut out solid circles for the bottom cookies, place on a baking sheet, and bake until done. Transfer to a wire rack to cool once stable.
2. Trace a 1.6-inch cookie cutter onto paper, then center a 2.6-inch cutter around that trace and draw the larger circle. Cut out both circles to create a paper guide with a hole in the middle.
3. Using the paper guide, cut out one dozen 4mm-thick circles (top cookies) and one dozen 6mm-thick circles (middle cookies), all with center holes. Bake according to your recipe and transfer to a wire rack to cool.
4. Tint a golf-ball-sized piece of dough black using gel food color. Roll it to 2mm thickness and cut out twelve 1-inch circles. Bake until cooked, then transfer to a wire rack to cool completely. Store in a sealed container until needed.
5. Divide royal icing into portions and tint them neon blue, neon green, golden yellow, and white. Place each color in a separate piping bag.
6. Pipe a layer of yellow, green, or blue icing onto the center of each bottom cookie. Gently press a middle cookie onto the wet icing. Let dry for several hours or overnight.
7. Melt isomalt in a saucepan on the stove or in a microwave-safe glass measuring cup until it reaches 338°F. Let it rest on the counter until it cools to 300°F and bubbles disappear.
8. Place the cookies on smooth aluminum foil. Carefully pour the melted isomalt into the center holes of the cookies. Allow it to set completely, about 5 to 10 minutes.
9. Pipe a small dot of white royal icing onto each black pupil cookie. Let it set for a few minutes, then place one pupil in the center of each eye cookie.
10. Pipe a line of white royal icing on the back of each top cookie and place it on top of the middle cookie. Ice the top cookie's surface with white royal icing. Allow to harden for several hours or overnight before stacking.