Bake and cool cookies. Roll out orange, red and yellow fondant. Be sure to keep it thick enough to add texture. Use same cookie cutter to cut out shape. Attach to cookie with a thin layer of buttercream or piping gel. Use modeling tool or small knife to press in lines to create corn kernels. Use paint brush and petal dust to add different levels of shading to random kernels. Roll tan fondant out very thin and texture with leaf veining texture sheet. Use pastry wheel to cut leaves. Thin edges of leaves with modeling tool if desired. Attach overlapping leaves using piping gel.
Bake and cool cookies. Fill parchment cone with black run sugar and pipe outlines on all cookies. Allow to dry completely (a couple hours). Thin run sugar with a small amount of water and mix other colors. Fill parchment cones and fill in outlines. Allow to dry completely and pipe additional run sugar for eyes.
Bake and cool cookies. Roll fondant thin and texture with the floral scroll texture mat. Cut out leaf shapes, but remove the stem. Attach to cookie with piping gel. Brush luster dust over the cookies. Roll a small brown snake for the stem and attach to cookie with piping gel.