Cookie of 2012 in Review

OMG...boy are you talented. They are all so beautiful. What receipe are you using for the icing? Where did you buy the ballet cutters?

Icing Recipe is 4tblspoons of Merinque Pwdr, 1/2 cup water, beat till foamy. Add 3 1/2 cups of pwdr sugar, 1-2 tspoons of corn syrup and a few drops of lemon extract. Beat till stiff peaks form.
For the ballet cookies I just printed off images and cut along dough to cut out. I only had about 10 cookies to make. Thank you very much!