PREPARATION:

1. Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
2. Add flour and green food coloring to dough in bowl; beat at medium speed of electric mixer until dough is well blended and evenly colored. Divide dough in half; wrap both halves in plastic wrap and freeze 20 minutes.
3. Preheat oven to 350°F. Grease cookie sheets. For cookie bottoms, roll one half of dough on lightly floured surface to 3/8-inch thickness. Cut with 3-inch round or fluted cookie cutter; place 2 inches apart on prepared cookie sheets. Using 1-inch round cookie cutter, cut center circle from each cookie.
4. For cookie tops, roll remaining half of dough on lightly floured surface to 3/8-inch thickness. Cut with 3-inch round or fluted cookie cutter; place 2 inches apart on prepared cookie sheets. Using 1-inch round cookie cutter, cut center circle from each cookie. Using hors d'oeuvre cutters, miniature cookie cutters or knife, cut out tiny circles as shown in photo Decorate with green sugar or sprinkles as desired.
5. Bake cutouts 10 minutes or until very lightly browned at edges. Cool on cookie sheet 5 minutes; remove to wire racks to cool completely.
6. To assemble, spread icing on flat sides of bottom cookies; place top cookies over icing.