Prepare cookie dough according to directions.

Roll out cookie dough on a floured surface. Use a 2-inch circular cookie cutters and cut out 12 cookies.

Place on a cookie sheet, one that’s lined with parchment paper.

Bake according to recipe’s directions and allow to cool.

Prepare buttercream frosting by mixing together butter, icing sugar and milk.

Once ingredients are well-combined, smooth, and form semi-stiff peaks, add blue gel food coloring. Mix well until tinted.

Frost each cookie with an offset spatula.

On a clean surface, roll out purple fondant and green fondant (separately).

Using the bottom of a standard frosting tip, cut out 40 to 48 circles from each rolled out fondant.

Create two rows, overlapping each other, on the bottom of each cookie. Your first row should have 4 circles and the bottom row, 3 circles.

Using your fondant mold, create seashells with your pink fondant. To achieve a perfect seashell, take a small portion of fondant and press it evenly into your desired shape. Pop out and place 1 on each cookie. Serve and enjoy!