Ingredients
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1 cup (2 sticks) salted butter, softened
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2 cups all-purpose flour, plus more for dusting
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1/2 cup confectioners' sugar
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1/2 (9 oz) container Wilton ® White Cookie Icing
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Conversation hearts, as needed
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handfuls of Wilton ® Pink Sanding Sugar Sprinkles, to sprinkle as needed
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Red decorative gel, as needed
Steps
1
Line a baking sheet with parchment. In a large bowl, with a hand mixer or stand mixer, beat together the butter, flour, confectioners’ sugar, and a pinch of salt. On a floured surface, roll out the dough to ¼-inch thickness. Using a 4-inch rectangle cookie cutter, cut out cookies and place on prepared baking sheet. Refrigerate 15 min.
2
Preheat oven to 325°F. Remove cookies from refrigerator and bake 13–15 min., until golden brown around edges. Transfer cookies to wire rack and cool completely.
3
Pipe some of the icing onto each cookie. Use a butter knife to smooth out icing. Let set 10 min., until hardened. Pipe another layer of icing onto cookies as an outline in the shape of an envelope. Use the candy hearts to “seal” the envelopes. If desired, sprinkle on the pink sanding sugar and use the red decorating gel to draw squiggly lines resembling writing on an envelope on a few cookies.
Tips
To make your own cookie icing, in a large bowl, whisk together 3¼ cups confectioners’ sugar, 5 tbsp low-fat milk, and 1 tsp lemon juice (the icing will be thick). Transfer icing to a resealable plastic bag or pastry bag and snip a small corner off the bag.
