1. Add the oats, flour, baking powder, cinnamon, and salt to Basic Recipe dough. Wrap with plastic wrap and chill for one hour.
2. Preheat the oven to 350 degrees F.
3. Roll out the chilled dough onto a piece of parchment paper to a 13x9-inch rectangle. Transfer the parchment paper to a baking sheet. Bake until golden brown, about 15 minutes. Lift the parchment paper onto a rack, and cool completely.
4. Decorate the top of the cooled cookie with Royal Icing that has been thinned with 1 tsp. water. Use a pastry brush to apply an even layer of the Royal Icing almost to the edges of the cookie, reserving any extra. Let the icing dry completely before decorating, at least 3 hours.
5. Spoon about 1/2 tsp. of the luster dust in a small ramekin. Add enough orange extract to make smooth, about 1/2 tsp. Add 1/4 tsp. of extract if the mixture is too thick. Paint the desired pattern on top of the hardened Royal Icing with a clean craft brush. Repeat with remaining colors. Attach the small candies as lights on the tree with any remaining Royal Icing. Cut or break the cookie into pieces.
1. In a medium bowl combine the flour, baking soda, and salt.
2. In a separate large bowl beat the butter and sugars with an electric mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Gradually add the flour mixture, beating until just combined.
3. Divide the dough in half, and proceed with a cookie recipe. (Each recipe uses half of the Basic Recipe.) To save the dough for later use, shape each half into a disc, wrap in plastic, and freeze for up to a month.