2 cup all purpose flour
3/4 cup unsalted butter, softened
1/8 tsp Fine sea salt
1/2 cup 3 tbsp icing sugar
1 unit Egg, small, at room temperature
1 tbsp lemon zest
As needed Pink food coloring
In a stand mixer fitted wirth a paddle attachment beat the butter and sugar until light and fluffy
Add the egg, salt, and lemon zest and beat on high speed until combined.
Add the flour to the wet ingredients and mix on low until combined.
Add pink food coloring as needed
Wrap the dough into plastic wrap and let it rest in the fridge for at list 1 hour
Put the dough between two pieces of parchment paper and roll out to a 1/4 inch thickness using a rolling pin. Chill for 30 mins
Use a heart shaped cookie cutter to cut out your cookies. Take away extra scraps to re-roll to make more cookies.
To prevent the cookies from loosing their shape, chill them for 20 mins
Transfer the cookies to the Fritaire baking tray lined with parchment paper, (you may need to bake the cookies in few batches).
Bake at 320F for 7 mins
Leave to cool for 5 mins