Trace pattern on cookie with toothpick. Use tip 2 and full-strength pink icing to outline center slipper area; let set. Use thinned icing in cut parchment bag to flow in white center. Flow in rose top and sides; let set. Use tip 3 and full-strength rose icing to outline and fill in bows (pat smooth with finger dipped in cornstarch). Pipe tip 3 dot knot. Tie ribbon into bow and attach to cookies with tip 3 dots of full-strength icing; let set.