Scalloped Heart Cookies

Instructions

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1. - Prepare and roll out dough following recipe directions. Use largest cutter from the 4-piece heart nesting cookie cutter set to cut out shape. Bake and cool cookies.
2. - Divide icing into four equal portions. Tint one of each portion light burgundy, dark burgundy and combination of red-red/Christmas red. Reserve last portion white.
3. - Starting from top edge of heart, use tip 102 and icing in dark burgundy, light burgundy, red and white to pipe V-shaped groups of two petals, one piped from left and one from right, to create row of petals in alternating colors. Repeat with second row between petals in first row. Continue to repeat pattern until cookies are covered.