I've been working on some Valentine designs for this year and have come up with this swirly-scroll look in white with red detail. Each cookie is around 4" and made with this simple sugar cookie recipe. This recipe will help you make terrific looking and tasting cut-out sugar cookies. I decorated these hearts with tinted Royal Icing. Royal Icing is made with meringue powder and dries to a hard finish, perfect for intricate decorating details! I used white Royal Icing for the base of my cookie. I made the white icing the consistency of very heavy cream, piped the basic heart outline and filled in with the same icing. I used my mini offset spatula to smooth the white icing evenly over the cookie. I let this dry for 24 hours before starting the red scroll decoration. When making red icing always start a few days before you will actually need it because red icing develops its color over several days, starting out kind of pinkish and developing into the color you see above. The red icing is a stiffer consistancy so that is would keep my shapes and give a little dimmension to the overall design. I used a number 4 Ateco round piping tip and started making my scroll design over the white base. The icing needs to set for 24 hours before stacking or bagging. These cookies make terrific Valentine's Day gifts for all your sweethearts! Wrap each cookie in its own cellophane bag and tie with a big red bow! Try to bake some yourself! Enjoy!