To make rosebud heart cookies you will need:

On the first day of decorating, you'll need to do two things.

First, outline and flood the heart cookies and allow to dry overnight.

Second, make the glaze transfer rosebud transfers.

 On a piece of parchment paper, pipe small circles of various sizes.

Allow to dry for at least 1 hour.

With a 1.5 PME tip, pipe a swirl over the top of the circles, keeping the lines from touching each other.

You may have to make the swirls more than once depending on whether or not
the bottom layer is dry enough.

On the second day of decorating, "glue" (with matching glaze color)

 the rosebuds onto the dried flooded heart cookies in whatever pattern you'd like.

You can also add some green leaves, if desired.