1 tbsp. flour
1/3 c. confectioners' sugar
1 (20 oz.) pkg. Pillsbury's Best Refrigerated Sugar Cookie Dough, chilled
3 1/2 inch heart-shaped cookie cutter
36 dowels or popsicle - style sticks

DECORATIONS:

2 tubes (each 4 1/2 oz.) Cake Mate decorating icing (white and pink)
Cake Mate writing tip
Assorted Valentine candies
Wire stemmed fabric leaves
Pink and red ribbon

GLAZE:

8 tbsp. confectioners' sugar
4 tsp. hot (not boiling) water
Red food coloring
1/4 inch paint brush

Preheat oven to 350 degrees. In small bowl, combine flour and 1/3 cup confectioners' sugar; sprinkle half of mixture onto work surface. Roll out half of dough to a thickness of 1/8 inch, refrigerate remainder. Cut out heart shapes with cookie cutter. Repeat with remaining half of dough. Gently press a dowel into center of each cookie; cover with leftover scraps of dough to secure.

Place cookies, dowel side down, 2 inches apart on an ungreased cookie sheet. Bake for 7 to 9 minutes or until edges are slightly brown. Makes about 3 dozen cookies.

To make glaze: In a small bowl, make first batch of glaze. Stir together 2 tablespoons confectioners' sugar and 1 teaspoon hot water until of a paint-like consistency. Slowly add drops of red food coloring to thin glaze pin or red (or skip the food coloring for white glaze).

Using paint brush, paint about 10 cookies with glaze in desired pattern. Make another batch in desired color and paint cookies; repeat process until all cookies are painted. Let dry.

To decorate: Using writing tip; pipe dots of white Cake Mate icing onto cookie to 'glue" candies in place as desired. Then pipe white or pink Cake Mate around candies in swirling patterns as desired. Wrap leaf stems around dowels; cover with ribbon and tie bows.