Hi, everyone! There seems to have been a little confusion as to what is considered stringwork (very sorry if we were not clear). So Christine and I have added some clarifying language to Rule #2, to indicate specifically what we are looking for and NOT looking for in this challenge. See below for the changes, and also refer to the original challenge blog post for the entire set of rules. Thank you!
2. The predominant feature of your design (or preferably, your entire design) must be the stringwork technique. This means that multiple icing "strings", piped only with round tips, must be (1) suspended or piped away from the cookie, similar to Australian or oriental stringwork, and/or (2) be built up above the cookie surface by layering icing string upon icing string. I am NOT looking for one-level line work where the lines sit flush on the cookie, needlepoint grids, or Lambeth-style piping that typically uses non-round pastry tips.