Pink Hearts
Pink heart-shaped cookies with edges dipped in colorful sugar and a sugar icing drizzle on top.
Ingredients
all-purpose flour
225 g
butter (cold, diced)
150 g
caster sugar
125 g
egg yolk
1
granulated sugar (for decoration)
50 g
pink food coloring
to taste
icing sugar
225 g
lemon juice
2 to 3 tbsp
Instructions
1
Step 1
Preheat the oven to 180°C (350°F). Grease 2 baking sheets.
2
Step 2
Put the flour and butter cubes into a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar and egg yolk, and pulse until the dough starts to come together in a ball.
3
Step 3
Turn the dough out onto a floured work surface and knead until very smooth. Shape into a ball, wrap in cling film, and chill for at least 30 minutes.
4
Step 4
Roll the dough out thinly on a floured work surface and cut out hearts using a 5 cm heart-shaped cutter. Transfer the hearts to the baking sheets, spacing them slightly apart. Bake for 10 minutes, until just starting to turn pale golden. Transfer to a wire rack to cool.
5
Step 5
Put the granulated sugar in a bowl and add 1 drop of pink food coloring. Use the back of a teaspoon to rub the coloring into the sugar until it is completely pink.
6
Step 6
Mix the icing sugar with 2 tablespoons of lemon juice in a bowl until you have a smooth paste. If it is too thick, add a little more lemon juice.
7
Step 7
Use a metal palette knife to spread a little icing onto each cookie, spreading it to within about 5 mm of the edge.
8
Step 8
Tilt the iced cookies and gently press the edges into the colored sugar. Repeat with all the cookies. Leave to set for about 1 hour.
