scalloped round cookie cutter (2 sizes)
light pink rolled fondant
yellow rolled fondant
light green rolled fondant
light blue rolled fondant
lavender rolled fondant
white rolled fondant
Icing required: Prepare white royal icing.
Roll white and a color of rolled fondant. Place the layers on top of one another, placing the white on the bottom. Cut with a scalloped round cutter, slightly smaller than the cutter used in baking. Attach the cut, layered rolled fondant to the cookie using piping gel. Cut through the first layer using eyelet cutters. Remove the cut pieces with a toothpick. Soften the cut sections using a ball tool. Outline the cut shapes using royal icing and tip #1. Add dots and stitching along the outer edge using royal icing and tip #1.
This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.