Bake cookies. Prepare cookie dough following recipe instructions. Roll to 1/8 in. thickness. Using 3¼ in. heart cutter, cut out cookies. Bake and cool.

Tint icing. Prepare royal icing following recipe instructions. Using Brown and Black icing colors, tint ½ cup icing brown. Thin 1½ cups white icing to count of 10 following package instructions.

Prepare decorating bag with tip 3 and brown icing. Fill uncut decorating bag with thinned white icing. Cut small tip when ready to decorate.

Outline and fill cookies. Using brown icing, pipe jagged zig zag border around heart cookie. Let dry, about 10 minutes. Flow in with thinned white icing.

Decorate cookies. While icing is still wet, place cookie on wax paper. Cover with white sparkling sugar. Pour off excess. Repeat with all cookies. Funnel excess sugar back into bottle for later use.

Place pieces of rock candy in center of cookie, forming a heart shape, about 1/4 in. to 3/8 in. from border.

Mix 1/8 teaspoon burgundy icing color with small amount of lemon extract. Mix 1/8 teaspoon violet icing color with small amount of lemon extract. Using brush, paint random areas of rock candy with burgundy and violet colors.

Prepare decorating bag with piping gel; cut small tip. Pipe gel around center heart and cover with white sparkling sugar or Cake Sparkles.

Mix small amount Bronze Pearl Dust and Brown Color Dust with lemon extract. Using brush, paint edge of cookie border. Let cookies dry 8 to 10 hours.