Ingredients
- Flour: 250g (all-purpose wheat flour).
- Butter: 125g (softened at room temperature).
- Sugar: 100g (powdered sugar or icing sugar).
- Egg: 1 large egg.
- Baking powder: 1/2 teaspoon.
- Vanilla sugar / Vanilla extract: 1 teaspoon.
- Pink food coloring: A few drops (liquid or gel).
- White chocolate chips: 50g to 100g (optional, but they show up beautifully against the pink).
- Salt: A pinch.
Instructions
- Work the butter and sugar: In a bowl, mix the softened butter with the sugar and vanilla until the mixture is smooth and creamy.
- Add color: Add the egg and pink food coloring to the butter mixture. Mix well until you get a bright, uniform pink color.
- Add the dry ingredients: Gradually add the sifted flour, yeast and pinch of salt. Mix until a soft dough forms. (If using chocolate chips, fold them in now).
- Refrigerate the dough: Wrap the dough in plastic wrap and let it rest in the refrigerator for about 15 to 20 minutes. This will make the dough easier to handle.
- Shape the cookies: Form small balls of dough (the size of a walnut). Place them on a baking tray lined with parchment paper, leaving space between them. Flatten them slightly with the palm of your hand or a fork.
- Cooking: Bake in a preheated oven at 180°C for approximately 10 to 12 minutes.
- Tip: Don't overcook them! They should still be soft when they come out of the oven; they will harden as they cool. This allows you to keep the beautiful pink color without browning the edges too much.
- Cooling: Let them cool on the baking sheet for 5 minutes before transferring them to a rack