Make cookies. Prepare dough and roll out following recipe directions. Use scalloped square cutter from set to cut squares. Bake and cool cookies.

Outline cookies. Prepare Color Flow icing following recipe directions. Tint three different shades of red. Reserve some white. Use tip 3, cut disposable decorating bags and full-strength icing to outline cookie.

Decorate heart cookies one at a time. Use thinned icing in cut disposable decorating bags to flow in icing. Immediately use tip 3, cut disposable decorating bags and thinned tinted icing to pipe dots in a heart shape on cookie. Use toothpick to drag through dots to create individual hearts.

For swirled hearts, use thinned icing in cut disposable decorating bags to flow in icing. Immediately use tip 3, cut disposable decorating bags and thinned tinted icing to pipe an outline of a heart in one shade and then pipe another heart next to it in a second shade. Use toothpick to drag through icing in a cursive ?e? motion.

Let dry 24 hours.

Decorate flower cookies one at a time. Use thinned icing in cut disposable decorating bags to flow in icing. Immediately, use tip 3, cut disposable decorating bags and thinned tinted icing to pipe five or six petals.

Use tip 3, cut disposable decorating bags and thinned tinted icing to pipe lines and dots. Use toothpick to drag through icing to create swirls or hearts. Attach white Sugar Pearls to center of some of the flowers.

Let dry 24 hours.