It’s a heck of a lot easier to decorate contoured cookies with royal icing transfers and fondant appliqués than it is to intricately pipe them, as these embellishments can be moved around ad infinitum before attaching them with royal icing. Here, Julia takes the appliqué approach to the extreme with 300 individual sugar pieces applied to each box base and over 100 applied to each top! To learn how to make these cookie wonders, check out Julia’s two YouTube videos – first, part 1, which covers the box bottoms, and then part 2, which discusses the lids.