Ruffled Heart Cookies
Each cookie serves 1.
Roll out dough. Using Comfort Grip™ Cutter, cut out cookies. Bake and cool.
Make a 1 1/2 in. wide heart pattern. Tape pattern to cake board, cover in waxed. Outline heart using tip 2 and Rose and Red-Red combination full strength color flow icing. Flow in using a cut parchment bag and thinned color flow icing. Let dry 48 hours.
Using buttercream icing, cover cookie with tip 3 lattice lines in pink; add tip 3 dots in red at lattice centers. Using buttercream icing, pipe tip 104 ruffle in white to frame heart. Attach color flow heart to center with dots of icing.
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