Starfish cookie: Using a small round decorating tip on a bag filled with royal icing, pipe an outline of the fish then make points coming straight up from the line to make points. Allow royal icing to dry completely. Roll salmon fondant and cut with same cutter used for cookie dough. Brush cookie gently with piping gel and carefully lay fondant over royal icing points. Smooth fondant with finger to secure fondant piece.
Shell cookie: Pipe buttercream frosting on to cookie to give the cookie a "hump-like" appearance. Take a tiny amount of brown fondant and mix with white fondant to give the fondant a marbled appearance. Roll fondant and cut with same cutter used for the cookie dough. Push fondant piece into shell candy mold to give the shell details. Lay fondant over buttercream "hump" and smooth fondant over buttercream being careful not to flatten buttercream. Use a toothpick or skewer to deepen the lines in the shell. Brush shell with pearl dust.
Seahorse cookie: Roll out light blue fondant and cut with same cutter used for the cookie dough. Attach to cookie with piping gel. Use sharp knife to outline the curly tail, the back fin, the top fin, and the face. Use tip #81 to make scales and to form mouth, and the knife to fill in the fins. Make a tiny ball for the eye and attach with piping gel.