Wilton® Puppy Love Cookies
- Wilton® Non-Stick Cookie Sheet
- Wilton® Cooling Grid
- Wilton® Cookie Cutters: Nesting Heart
- Wilton® Cut-Outs™: Heart
- Wilton® Roll & Cut Mat
- Wilton® Tip, No. 12
- Wilton® Icing Color: Red-Red
- Wilton® Icing Color: Black
- Wilton® Icing Color: Rose
- Wilton® Meringue Powder
- Wilton® Brush Set
- Waxed Paper
Use second largest heart cookie cutter to cut dog’s head. Bake and cool cookies. Place cookies on cooling grid positioned over cookie sheet. Thin royal icing with water to pouring consistency and cover cookies; tap cookie sheet to remove excess icing and let dry.
Tint portion of fondant red, roll 1/8-inch thick and use third largest cookie cutter to cut ears. Cut fondant heart in half, shape and position for ears, attaching with damp brush. Use smallest heart cookie cutter to cut fondant nose; position on cookie with damp brush. Tint portion of fondant rose, roll 1/8-inch thick and use large open end of tip 12 to cut spots. Randomly position dots on cake with damp brush; cut a few in half.
Tint portion of fondant black, roll 1/8-inch thick and use small open end of tip 12 to cut eyes; set aside. Use smallest heart cut-out to cut heart for right eye; use small opening of tip 12 to cut hole in center of heart and replace hole with black eye dot. Attach both heart and eyes to cookie with damp brush.
Use photo as a guide and follow manufacturer’s instructions for all products used.