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In advance: Make fondant shapes. Roll out fondant 1/8 in. thick; cut shapes using medium star, medium heart and large oval Cut-Outs.
Cut ovals in half; use narrow end of tip 12 to cut out a notch. Let shapes dry on cornstarch-dusted surface.
Cut out cookies with largest oval Cut-Out; bake and cool. Tint a portion of royal icing gray.
Thin remaining icing to pouring consistency. Cover cookies with thinned icing; let dry.
Pipe tip 3 gray outline. Attach fondant pieces with icing.