Ingredients Pink Icing Color, 1 oz. Pink Icing Color, 1 oz. Pure Lemon Extract, 2 oz. Decorator Preferred White Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing Clear Piping Gel for Cake Decorating, 10 oz. Clear Piping Gel for Cake Decorating, 10 oz. Rose Icing Color, 1 oz. - Pink Food Coloring Rose Icing Color, 1 oz. - Pink Food Coloring Violet Icing Color, 1 oz. Gel Food Coloring Violet Icing Color, 1 oz. Gel Food Coloring Burgundy Icing Color, 1 oz. Burgundy Icing Color, 1 oz. Christmas Red Icing Color, 1 oz. Christmas Red Icing Color, 1 oz. White Decorator Icing - 4.5 lb. Roll-Out Cookie Dough Roll-Out Cookie Dough Tools Round Cake Decorating Tip 1 Round Cake Decorating Tip 1 Open Star Cake Decorating Tip 16 Open Star Cake Decorating Tip 16 Open Star Decorating Tip 14 Carded Recipe Right Large Non-Stick Baking Pan, 17.2 x 11.5-Inch Valentine's Cookie Cutter Set Fondant Roller, 9-Inch Fondant Roller, 9-Inch Comfort Grip Heart & Arrow Cookie Cutter Set 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 Recipe Right Non-Stick Cooling Rack, 3-Tier Recipe Right Non-Stick Cooling Rack, 3-Tier Instructions Click to mark complete - Bake cookies. Prepare cookie dough following recipe instructions. Cut out hearts using variety of heart cutters. Bake and cool. - Prepare icing. Using icing colors, tint small portions icing burgundy, pink, light rose, purple and light red. Reserve remaining icing white.*Combine Violet and Rose icing colors to get purple color shown. - Decorate cookies.Buttercream Cookies: Fill six decorating bags separately with tinted icing and white icing. Cut small hole in tip of bag. Pipe small amount of icing on cookie, then use spatula to carefully smear colors together. Repeat as desired. Reserve remaining white icing.Fondant Cookies: Roll out fondant to 1/16 in. thickness. Using same sized cutters as cookies, cut out fondant hearts. Attach to cookies with small amount of piping gel. Using icing colors and lemon extract, make paints following color combinations provided:Light Pink: pink icing color + lemon extractPurple: violet and rose icing colors + lemon extractRose: rose icing color + lemon extractBurgundy: burgundy icing color + lemon extractRed: Christmas red icing color + lemon extractUsing brush and edible paints, paint fondant, blending and swirling colors together.Prepare three decorating bags with tips 14, 16 and 1; fill each with white icing. Pipe rosettes, stars, drop flowers, dots, hearts and shells on cookies, as desired.
