Roll out dough. Using 7-Piece Heart Metal Cookie Cutter, cut out cookies. Bake and cool.
Outline scalloped edges of heart cookie using tip 2 and full strength color flow icing in white; let dry. Flow in center of heart using a cut parchment bag and thinned white icing; let dry. Using tip 2 and full-strength color flow icing pipe dots on cookie in rose.