Directions

1. In a mixing bowl, combine the sugar and butter and whisk together until fluffy.
2. Add the cream and vanilla, and stir.
3. Combine the salt, baking powder, flour, and powdered drink mix, then add the dry ingredients to the sugar/butter mixture, then mix thoroughly.
4. Roll the dough out to a thickness of ¼ inch. Use heart-shaped cookie cutters of various sizes to cut out your cookies.
5. After you’ve cut out the cookies, place on a lined baking sheet.
6. Bake in a 350-degree oven for 8 to 10 minutes. Wait several hours (until the cookies are completely cool) before icing.
7. Put half of your royal icing into piping bags or squeeze bottles. Add water to the remaining icing in small amounts until the icing is thinned – when you dip a toothpick into it and pull it out, you should get a thin ribbon of icing running off the toothpick. This is your flood icing. Put the flood icing into squeeze bottles.
8. Use the royal icing to pipe outlines onto your flower cookies.
9. Use the flood icing to fill outlined areas.
10. To create the strawberry cookies, outline with red royal icing, fill with white flood icing, and before the flood icing has a chance to set, pipe dots of white flood icing in a polka-dot pattern into the red flood icing.
11. To create the white sprinkle cookies, outline with white royal icing, fill with white flood icing, and immediately sprinkle with Valentine's sprinkles.
12. Or you can skip the sprinkles and use red royal icing to pipe Valentine's themed messages into the white flood icing.
13. For a variation, use Cake Mate red icing and a star tip to pipe a border around the finished cookies.