Combine cookie mix and flour in a large mixing bowl.

Add in butter and egg and stir until dough forms.

Sprinkle some flour onto clean countertop or baking mat. Dust rolling pin with flour.

Roll dough to 1/4 inch thickness. Cut with cookie cutters into desired shapes. For round cookies, use the top of a glass.

Place dough 2 inches apart on baking sheet. Bake 5-7 minutes. Allow to cool 1-2 minutes on sheet before transferring to a cooling rack.

While cookies cool, make icing. Add egg white to a medium mixing bowl and beat until frothy.

Add vanilla extract and powdered sugar. Mix until smooth. You want thin icing.

Transfer 1/2 cup of icing to a small shallow dish. Add 1 drop green food coloring to one side and one drop red to the other. Swirl each side separately with a toothpick. Be careful not to mix the colors because red and green create brown.

Hold completely cooled cookie topside down and dip into icing. Lift it and allow excess icing to drip back into the middle of the dish. Set cookie on parchment paper to dry.

Repeat the process with each cookie until icing gets low. Add additional drops of coloring as needed. Once more icing is needed, rinse and dry the dish before making another batch.

Allow iced cookies to dry completely and enjoy!