Preheat the oven to 300°F (150°C).

Put all the ingredients except for the flour in the mixer bowl. Mix until smooth. Add the flour and continue mixing until the dough is soft and pliable. If the dough is too sticky, add a bit more flour.

Dust your work surface with flour and roll out the dough to a thickness of an eighth inch (about three millimeters). Use a pizza wheel or knife to cut the dough into two- by two- and- a- half-inch rectangles (approximately five by seven centimeters).

Use a circular cookie cutter to cut out three-quarters of a circle from the top of each rectangle (along the width). This will give the tzitzis shape. Use a straw to cut out a circle near each of the two bottom corners of the tzitzis.

Bake the cookies on a Gefen Parchment-lined baking sheet for about 25 minutes, or until they are baked through. They will remain a light color; this is fine.

While the cookies are baking, prepare the fondant. Dust the work surface with cornstarch and roll out the fondant.

Cut it into rectangles; they should be slightly smaller than the cookies. Use the circular cookie cutter at the top of the rectangle to cut out the “collar shape” and the straw to cut out two holes near the bottom corners, just as you did with the cookies.

When the cookies are completely cool, top each one with a fondant “tzitzis.”

Thread the needle and guide 8 beige strings through each hole. Tie in a double knot and snip the edges so they are equal in length.

Mix all the ingredients thoroughly until you have a smooth cream. If the cream is too watery, add a bit more powdered sugar; if it’s too sticky add few drops of water.

Transfer the icing to a piping bag and draw two thin stripes across the bottom of each cookie.