Black and White Heart Cookies

Black and white can make a strong impression, and these Black and White Heart Cookies are no exception. Featuring fashionable stripes and hearts, these decorated roll-out cookies make great treats for Valentine's Day or edible party favors for a wedding celebration.

Ingredients & Tools
Instructions

Ingredients

FoodWriter Color Bold Tip Edible Markers, 5-Piece
Black Icing Color, 1 oz.
Black Gel Food Coloring, 1 oz. $2.52
Meringue Powder, 4 oz. Egg White Substitute
Roll-Out Cookie Dough
Royal Icing

Tools
Round Cake Decorating Tip 2
French Rolling Pin
Recipe Right Non-Stick Cookie Sheet, 15.25 x 10.25-Inch
Nesting Heart Cutter 6 Set
12-Inch Disposable Cake Decorating and Pastry Bags, 100-Count
12-Inch Disposable Pastry Bags, 100-Count $30.79
Recipe Right Non-Stick Cooling Grid, 16 x 10-Inch

Instructions

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Bake cookies. Prepare cookie dough following recipe instructions. Roll out to 1/8 in. thickness. Using 3¼ in. cutter, cut out hearts. Bake and cool.
Tint icing. Prepare 2 cups royal icing following recipe instructions. Using black icing color, tint 1 cup black. Reserve 1 cup icing white. Thin down both black and white icing to count of 15 following package instructions.
Prepare two decorating bags with tip 2. Fill separately with black and white icings.
Decorate cookie. Using black FoodWriter marker and ruler, draw lines ¼ in. wide on left side of heart cookie, starting in center and working towards edge.
Using thinned white icing, pipe outline 1/8 in. from edge on right side of heart cookie, starting in center and working around entire right side; flow in. Using thinned black icing, immediately pipe small hearts on right side of cookie.
Using black icing, follow FoodWriter pattern to pipe lines on left side of cookie. Fill in between black lines with white icing.
Let cookies dry 8 to 10 hours.