Very Pink Sweetheart Cookies

• In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in your egg and vanilla and mix well. Sift together the flour, baking powder and salt and stir in into the mixture. Don't over mix. Once you have a cookie dough texture, divide you dough into to equal portions and flatten out to disks. Wrap it in plastic wrap and freeze it for about 15 minutes.
• Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn't stick to the rolling pin. Don't roll them too thin or they will likely brown and be too hard.
• Using heart cookie cutters, cut them into shapes. I bake them for around 10 minutes turning the tray half way through baking. They do not need to be golden brown to be baked. They will still look quite pale, but this is how you want them. Once removed from the oven they will set and harden and even have a crisp to them. Repeat for all cookies.

Make The Glaze

• Combine the food colouring with the milk and whisk to combine. Then pour this into the bowl with your powdered sugar and stir until combined.
• Dip the cooled cookies face down into the glaze and place on a wire rack. Add sprinkles before galze dries.
• Allow cookies to dry completely before stacking and storing.