Decorate cookies. Prepare buttercream icing following recipe directions. Use 9 in. fondant roller with purple guide rings to roll out fondant 1/8 in. thick. Use circle metal cutter to cut fondant circles. Use spatula and buttercream icing to ice cookies. Position fondant circle on cookie. Use straight side of second largest (2 3/8 in.) blossom cut-out from set to imprint flower shape on fondant circle. Use tip 2, cut disposable decorating bag and thinned violet or blue royal icing to outline two petals at a time. Use brush to make brush embroidery design. Repeat until all petals are piped and brushed. Let dry. Use tip 2, cut disposable bag and thinned violet or blue royal icing to attach 5-petal flower to cookie.