Dainty pink sparkly cookies are for fairies, princesses and charming people who love pretty, petite treats. These pink shortbread hearts are as cute as a button and so tender and delicious. They’re very simple to make and go perfectly with tea or lemonade. They also make a nice gift for Mother’s Day, baby showers, and especially for Valentine’s Day and Galentine celebrations.
Dainty Pink Shortbread Hearts
Tender, buttery mini shortbread cookies with sparkling sugar
Ingredients
- 1 ¾ cups (225g) all purpose flour, sifted
- â…” cup (80g) powdered sugar, sifted
- ¾ cup (170g) good quality salted butter, softened
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- ¼ cup (50g) pink sparkling sugar
Instructions
- In a medium-sized bowl, whisk the flour and powdered sugar together until well blended.
- In a large bowl, beat the butter, with an electric mixer on medium speed, until pale and fluffy. Beat in the extracts until well combined. Add the flour mixture and beat just until incorporated. The dough may seem crumbly at first, but it will come together.
- Divide the dough into 2 portions. Roll the dough between 2 sheets of parchment paper to 1/4-inch thickness. Place the parchment-covered dough onto trays and chill in the refrigerator for at least 1 hour or up to overnight.
- Preheat the oven to 350ºF (180ºC). Line 2 cookie sheets with parchment paper.
- Cut out 36 heart shapes with a 1 1/2-inch cookie cutter. Place the hearts about 2 inches apart onto the cookie sheets. Sprinkle the cookies with sparkling sugar. Bake until the edges start to turn light golden brown, about 8-9 minutes. Transfer the cookies to a cooling rack.
