Rosa Herzen

These Pink Hearts are our son's favourite cookies!  Just in case, you do not want to prepare the glaze using the fruit juice, you can add water and red colouring to the icing sugar.

Ingredients:
100 g sugar
200 g cold butter
300 g flour
1 egg

Glaze Ingredients:
250 g icing sugar
1/8 litre cherry or beetroot juice

Method:
Mix sugar, butter, flour and egg together to form a dough.  Form dough into a ball and store in the fridge for about one hour.

Roll out dough to 2 mm thickness and cut out heart shapes.  Place them on a baking tray which is lined with baking paper and bake in a preheated oven at 220ºC (Fan: 170ºC) for about 9-10 minutes.  Leave aside to cool down.

For the glaze:  In a pot, bring cherry or beetroot juice (if using beetroot juice, don't worry about the sour taste!  The sourness is gone once the juice becomes concentrated!) to a boil until concentrated i.e. to 3 or 4 tbsp.  Then, add concentrated juice to icing sugar and mix well.

Brush glaze on top of cookies and leave overnight to dry. Store in a lined airtight container (place paper in between each layer).

Happy Baking!