Transfer the gold and red frostings into two piping bags
fitted with a #8 or #10 round tip. Pipe an outline of frosting on top of the remaining 24 naked cookies, doing 12 red and 12 gold, and top the cookies with a fondant-covered cookie in a matching color. (Alternately, for a less precise application, you can just spread the frosting on the cookies with a knife or spatula.) These cookies can be made in advance and stored in an airtight container between sheets of waxed paper for up to a week.