Shades of Love Valentine's Day Cookies

If you're looking for a way to wow your Valentine, look no further than these Shades of Love Valentine's Day Cookies. Made using the ombre technique, these fondant-covered cookies combine shades of pink and mauve fondant to make cookies that are almost too pretty to eat! You can see these cookies and many more in the How to Decorate with Fondant Shapes and Cut-Outs kit, filled with lots of tutorials, inspiration and even a few must-have tools to make your treats blossom.

Skill LevelBeginner

Amount12 cookies

Ingredients & Tools
Instructions

Instructions

Click to mark complete

Bake cookies. Prepare cookie dough following recipe instructions. Roll dough to 1/8 in. thickness. Using circle cutter, cut out cookies. Bake and cool.
Tint shades of mauve fondant. Tint 6 oz. fondant dark pink using color combination provided. Combine Rose, Violet and tiny amount Kelly Green icing colors go get mauve color shown.
Using fondant roller with purple guide rings, roll 6 oz. white fondant into 5 in. long rectangle. Repeat with mauve fondant. Using knife, cut each rectangle diagonally. Form new rectangle using one half of white and one half of mauve rectangles. Reserve remaining mauve fondant.
Cut 2-color rectangle vertically into five equal parts. Roll each strip into a ball and knead to fully mix colors. Use reserved mauve fondant for darkest shade.
Tint shades of deep pink fondant. Tint 2 oz. fondant deep pink using color combination provided. Combine a lot of Rose, touch of Violet and tiny amount Sky Blue icing colors to get deep pink color shown.
Repeat ombre technique, rolling deep pink fondant and 2 oz. white fondant into 5 in. long rectangles, then combining half of each to create ombre shades of deep pink. Reserve remaining deep pink fondant for darkest shade.
Make fondant circles. Using fondant roller with pink guide rings, roll out shades of mauve fondant. Cut strips measuring 3 in. long and ½ in. wide (keep remaining fondant strips covered with plastic wrap while not in use to prevent drying).
Starting with lightest color on top of cookie and moving to darkest color on bottom , start layering strips on each cookie. Attach fondant to cookie using damp brush. Use 3 in. circle cutter to press on top of cookie and remove excess fondant. Repeat with remaining cookies.
Cut out hearts. Using ruler, mark center of each cookie. Using smooth side of smallest heart cutter, cut heart in center of each fondant piece. Use craft knife to remove center heart, if necessary.
Make fondant hearts. Using fondant roller with pink guide rings, roll out shades of deep pink fondant. Cut strips measuring 1 in. long and ¼ in. wide. Line strips up on prepared surface from darkest to lightest. Using same small heart cutter, cut out hearts (one per cookie).
Using damp brush, attach deep pink ombre heart to center of each cookie.