Directions

Shortbread Dough

Mix flour and salt together in a small bowl. Using a stand mixer with paddle attachment, cream butter and sugar together over medium speed.  Add the egg and vanilla and mix. Gradually add the flour, until dough forms.  Scrape out using a spatula and form into a flat sphere.  Chill dough for about 1 hour.

Roll dough onto a lightly floured surface, to a 1/4 inch to 3/8 inch thickness.  Using your ruler and fondant embosser, cut out cookie cards to 4'' length by 3'' width.  place on a cookie sheet lined with parchment paper and bake at 350F for about 8-10 minutes or until edges are a pale golden color.  Test your first batch for timing. Bottoms should be a pale golden color for a chewy cookie. Remove from oven, slide parchment paper with cookies onto a cool surface.  

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Royal Icing

Add the powdered sugar, meringue powder and water to a stand mixer and turn on low until smooth.  Add the strawberry extract-to taste and the food coloring to desired color, turn up to medium speed and mix until soft peaks form.  Don't over-mix.  Use this consistency to outline hearts and pipe edges. Add some of the icing to a separate bowl and spritz lightly with water for flooding.  Fill one bag with thicker icing for outlining and one bag with thinner icing for flooding.  

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Using your food grade pen, outline your heart pattern (or preferred pattern) or do it free hand if you feel confident enough. Pipe royal icing onto your outline and then flood in the center and spread out evenly using your scribe tool.  Let icing dry 1 day.  

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Place edible valentines in cellophane bags and place inside red envelopes to hand out to loved ones.

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Ladies, seal the back of your envelopes with a red lipstick kiss

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