Frosted Heart Cookies

Roll out a sheet of beige clay and cut out heart shapes with a mini cookie cutter.

Brush chalk pastels along the cookie edges for a golden baked finish.

Lightly stipple the cookie borders with a toothbrush for crumb texture.

Make the frosting: Soften white clay by kneading until supple, place in a small container, and mix in red liquid polymer until glossy and spreadable.

Use toothpicks to dollop and guide the frosting across the top of each cookie.

Wet-Finger Pro Tip: Dip your fingertip in a drop of water to smooth and press the gooey frosting without sticking!