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Prepare and roll out dough. For each knot, cut one circle using medium Cut-Out. For bow, use small straight-edge heart cutter from set to cut one side; flip cutter over, overlapping points 1 in. and cut shape. Smooth cut lines together with finger.
Bake and cool cookies.
Use tip 2 and full strength light rose color flow to outline bows. Flow in openings with thinned dark rose; flow in bow and cover knot cookie with thinned light rose. Immediately pipe tip 2 white dots on bow. Let set at least 12 hours.
Attach knot cookie and icing decoration using full-strength icing.