Personalized shortbread cookie cards with flavored royal icing.
2 1/4 cups all purpose flour
1/2 teaspoon salt
1 cup unsalted butter, room temp (2 sticks)
3/4 cup sugar
1 egg, room temp
1 teaspoon vanilla extract
Mix flour and salt together in a small bowl. Using a hand held mixer, cream butter and sugar together in a medium sized bowl. Beat in egg and vanilla. Gradually mix in flour until dough forms. Scrape out using a spatula and form into a ball. Chill dough.
Fondant cutter with embosser
Food grade pen
Royal icing mix (baker supply store)
Strawberry extract or preferred flavor
#2 round decorating tip
Roll dough onto a lightly floured surface, to about a 1/4 inch thickness. Measure out cards to 4'' length by 3'' width using your ruler. Cut out cards using the embosser on your fondant cutter. Place on a cookie sheet lined with parchment paper and bake at 350 degrees for 12 minutes. Remove from oven and let cool.
Make your royal icing, following the instructions on the bag. Add your coloring and whisk. Add the flavored extract a few drops at a time until you reach desired taste. Fill bag with royal icing. Using your food grade pen, outline your heart pattern or do it free hand if you feel confident enough. Pipe royal icing onto your outline and then fill in the center and spread out evenly using your scribe tool. Let icing dry.
Place edible valentines in cello bags and place inside red envelopes to hand out to loved ones.