Cupid’s arrow sugar cookies

Directions

1. Spoon the marshmallow crème into the bowl of a food processor. Add powdered sugar and pulse until the mixture resembles fine crumbs.
2. Remove a fourth of the fondant and shape into a ball. Wrap in plastic wrap and set aside.
3. Add a few drops of food colouring to the remaining fondant to create a light pink colour; pulse to combine, and then remove another fourth of fondant from the mixture in the food processor. Wrap and set aside.
4. Repeat Step 3 twice more with the remaining fondant to create a darker pink and a red colour.
5. Roll out the red fondant on a flat surface to ⅛-inch thickness. Add small amounts of powdered sugar to prevent sticking, if necessary. Cut out rounds of various sizes from fondant and set aside.
6. Repeat Step 5 with the lighter shades of fondant.
7. Layer fondant circles atop sugar cookies to form a bull’s-eye pattern, rolling layers together evenly to adhere.