Perhaps this is a good variation on gingerbread cookies for folks who have gluten sensitivity; why not make the whole cookie out of royal icing, not just the decorations? You'll need brown stiff consistency royal icing (along with white and any other colors you like), round tips #12, #10, and #3, a flower nail, a glue stick, parchment paper squares, a Styrofoam block to rest the nail in, and a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch. Start by sticking a parchment square to the flower nail with a dab from the glue stick.
Hold the #12 tip just above and at a right angle to the surface. Pipe a circle for the head, and a "U" shape for the body. Touch a fingertip to the dusting pouch and tap the icing flat and smooth.
Switch to the #10 tip to pipe the arms and legs. Again, keep the tip at a 90 degree angle and just above the surface. Overlap the limbs onto the body a little bit and tap the surface smooth.
Allow the icing to dry for several minutes, and decorate it any way you like with whichever size tips you like using. You could pipe a whole family to live in a gingerbread house!
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