Make cookies 1 day in advance. Prepare Roll Out Cookie dough following recipe directions. Cut out shapes using heart cutters. Bake and cool cookies.
Prepare royal icing. Prepare icing following recipe directions. Thin icing to a count of 18. Set aside two 1/4 cup portions icing and tint ¼ cup red and ¼ cup rose. Reserve white thinned icing.
Prepare decorating bags. Place icing, separately, in disposable decorating bags.
Decorate cookies. Cut tips off bags when ready to decorate. Use white icing to outline and fill in cookies. Immediately pipe red and rose dots; use toothpick to swirl dots to create marbleized effect. Let dry overnight.