Edible Valentine Card

Ingredients

Shortbread Dough

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

 

Materials Needed

Fondant cutter with embosser

Ruler

Knife

Whisk

Food grade pen

Scribe tool

Royal icing mix (baker supply store)

Food Coloring

Strawberry extract or preferred flavor

Icing bag

#2 decorating tip

Cello bags

Red envelopes

 

Directions

Mix flour and salt together in a small bowl.

 

Cream butter and sugar together in a mixing bowl using a hand held mixer. Beat in egg and vanilla.  Gradually mix in flour until dough forms.  Scrape out with a spatual and form into a disc.  Chill dough.  

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 slide cookies off onto a cool surface. 

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 icing  bag with royal icing.

 

Using your food grade pen, outline your heart pattern or do it free hand if you feel confident enough.  Fill in your heart with royal icing 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.