Prepare Grandma’s Gingerbread Cookie dough according to instructions. Roll out on parchment-lined cookie sheet; lay imprint mat over dough and roll rolling pin over mat 1 time. Using basket pattern and knife, cut 2 of each pattern piece. Bake smaller pieces 10-15 minutes, larger pieces 13-18 minutes. Cool 1-2 minutes on pan on wire cooling grid; with cake lifter, remove to cooling grid and cool completely. When completely cooled, assemble basket with royal icing; allow to dry completely.
NOTE: Before assembling basket, it may be necessary to trim cookie sides with a serrated knife so they match up evenly.
Prepare your favorite sugar cookie recipe. Roll out dough and cut flower cookies using different sized cutters. Bake similar sized cookies together at 375°F for 7-12 minutes or until edges are light brown. Cool on pan on cooling grid 1-2 minutes. Remove from pan; cool completely.
Tint Royal Icing various colors; reserve some white. Outline flowers with medium or stiff icing. Fill in with thinned icing, adding dots and lines as desired. Also, if desired, run toothpick through soft icing on cookies to create lines and bursts of icing color. Colored sugars and sprinkles can be added at this time, if desired. If desired, when icing has dried, add additional medium consistency royal icing tip 3 dots, swirls and outlines or tip 17 stars and rosettes. When icing has completely dried, brush, if desired with Pearl Dust. Attach lollipop sticks to backs of cookies with medium royal icing; let dry.
Cut craft block to fit cookie basket; cover with Fanci-Foil wrap. Place in basket; insert cookie sticks into craft block, trimming sticks as needed. If desired, add colored plastic wrap or tinted coconut to top of craft block.