Pink Striped Heart-Shaped Cookies
Ingredients
- 2 cups pastry flour
- 1/3 cup almond flour
- 1/4 cup icing sugar
- 1/2 tsp pink salt
- 1/2 cup butter, cold
- 1 egg
- 1 tsp beetroot powder (for the light pink hue)
- 2 tsp beetroot powder (for the dark pink hue)
Preparation
Divide all the cookie dough ingredients into equal halves.
Mix the first dry batch with 1 teaspoon of beetroot powder and the other batch with 2 teaspoons of beetroot powder.
Place batch 1 into the food processor, add butter and pulse until the mixture reaches a sand-like texture.
Add half of the egg into the mixture and continue pulsing until the breadcrumbs turn into a doughy ball.
Repeat the process for Batch 2, the dark pink dough.
Mold the cookie doughs into balls, wrap each batch in plastic wrap and refrigerate for 15 minutes.
Roll each cookie dough between parchment paper for extra smoothness.
Cut the rolled-out dough into 4x4 inch squares, then cut the colored discs into strips with a thickness of 1/4 to 1/2 inch, starting 1/4 inch below the top and not cutting all the way through.
Place the dark pink strips on one side and the light pink ones on the other with strips pointing upwards, then create a two-toned lattice by laying the dark pink strip over the light pink square.
Use a heart-shaped cookie cutter to mold the criss-cross discs, remove extra dough from the sides and continue creating heart-shaped cookies.
Place them in the freezer for 15 minutes.
Preheat the oven to 160°C.
Bake for 20-25 minutes.
Notes
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