STEP 1 - Stamp with your favorite stamp on the fondant (click here for fondant instructions) rolled out and cut the circle with the 2" round cutter. Make 2 with the same design for the sandwich cookie.
STEP 2 - Paint the stamped design with food color dust ( I am using Petal and Pearl Dust)
STEP 3 - Cut 2 1/2" circles out of colored fondant with a scallop-edge cookie cutter. Put the stamped circle on the scallop fondant circle.
STEP 4 - Pipe the edge of the small circle with the royal icing using Wilton tip # 21.
STEP 5 - Fill the middle of the fondant cookies with the royal icing.
STEP 6 - Cover the filling with one of the stamped cookies. Insert toothpick in the middle of the cookie if you need it.
The method I use for decorating cupcakes is almost the same as for stamping cookies. But in Sugarcraft we use shortening instead of oil, and cornstarch instead of flour.
Cookies and cupcakes decorated by and photographs courtesy of Jeeyoun Kim.