Wild Valentine Cookies

LSAC-S3C30-019Supplies used:
scalloped heart cookie cutter
heart cookie cutter
lips cookie cutter
white rolled fondant
red rolled fondant
black rolled fondant
red food color
red food color marker
heart patchwork cutter set
tip #1.5
bone modeling tool
zebra edible frosting sheet
Icing required: Prepare royal icing in red and white.

Instructions:
Black Heart: Cut black rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Cut red rolled fondant using heart patchwork cutter. Attach with piping gel. Pipe along the edge of the black cut piece with white royal icing using tip #1.5. Pipe along the edge of the red patchwork cut piece with white royal icing using tip #1.5. Pipe small red dots with red royal icing using tip #1.5.
Zebra Heart: Add zebra pattern to white rolled fondant. Cut patterned rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Cut red rolled fondant using heart patchwork cutter. Attach with piping gel.
Red Lips: Cut red rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Create indentation separating the lips using a bone modeling tool.
White and red lips: Cut white rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Allow to harden completely. Hand draw the lip marks using a red food color marker.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

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