Ingredients Pure Lemon Extract, 2 oz. Decorator Preferred White Fondant, 4.4 oz. Decorator Preferred White Fondant, 4.4 oz. Ready-To-Use White Decorator Icing - 1 lb. Can Teal Icing Color, 1 oz. Teal Icing Color, 1 oz. Gold Pearl Dust refrigerated sugar cookie dough Tools Open Star Cake Decorating Tip 18 Open Star Cake Decorating Tip 18 Open Star Cake Decorating Tip 1M Open Star Cake Decorating Tip 1M Open Star Cake Decorating Tip 16 Open Star Cake Decorating Tip 16 Heart Shaped Cake Pan, 9-Inch Heart Shaped Cake Pan, 9-Inch Fondant Roller, 9-Inch Fondant Roller, 9-Inch 10 x 16 Chrome-Plated Cooling Rack Decorator Preferred 9inch Angled Spatula Decorator Preferred 9inch Angled Spatula Cake Decorating Tools, 5-Piece Brush Set Cake Decorating Tools, 5-Piece Brush Set Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count Open Star Cake Decorating Tip 21 Open Star Cake Decorating Tip 21 Instructions Click to mark complete - Bake cookie. Spray pan with non-stick spray.Press cookie dough into pan. Bake at 350°F for 30 to 35 minutes, or until cookie is lightly browned and center is firm. Cool 10 minutes. Remove from pan and cool completely on cooling grid. - Prepare polka dots. Roll out fondant to 1/8 in. thickness.Using large side of tip 18, cut out 20 circles. In small bowl, add gold Pearl Dust and enough lemon extract to make paint consistency. Using brush, paint dots gold. Let dry, about 20 minutes. - Tint icing. Reserve 1/2 cup icing white. Using teal icing color, tint remaining icing teal. Using spatula, spread teal icing on cookie, leaving 1 in. border around edge of cookie. - Decorate cookie. Add fondant circles to iced part of cookie. Prepare four decorating bags with tips 1M, 16, 21 and 18; fill each with reserved white icing. Pipe stars around border of heart, alternating sizes.
