Love Letter Cookies
An Original Recipe by Not Quite Nigella
Makes 4-5 cookies. You can halve or even quarter the recipe if you beat the egg and use a scale to weigh 1/4 of the egg but I figure you may as well bake a big lot and you can just eat the rest!
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85 g/3ozs butter, softened
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140g/5ozs white caster superfine sugar
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1 egg
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1 teaspoon vanilla
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180g/6ozs all-purpose flour
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1 teaspoon ground cinnamon
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Food colouring gels or liquids in various colours
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Royal icing mixture (see below)
For decoration
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White fondant icing
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Red fondant icing
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Cornflour/cornstarch for dusting
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Assorted stamps (these were from Kikki K.)
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Kopykake edible writing pens (from Little Betsy Baker)
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Small edible heart decorations
DIRECTIONS
Step 1 - Make cookies. In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Stir in the flour and cinnamon. Cover, and chill dough for at least one hour (or overnight).
Step 2 - Preheat oven to200C/ 400F. Roll out dough on between two sheets of cling wrap until 1/4 to 1/2 inch thick. Cut into rectangular shapes with a knife trying not to drag the knife along the edge. Place cookies 1 inch apart on parchment paper. Bake for 10-12 minutes in preheated oven. Cool completely.
Step 3 - Sprinkle some cornflour (cornstarch) on a clean surface and roll out the white fondant. Cut it to the cookie size and adhere it with a light brush of water onto the base of the cookie if the surface is a little lumpy. Stamp the cookie firmly with the stamps ensuring to flour then beforehand and write your paramour's name on them in the edible pen! Tada!