Directions

1. 1. Sift the flour and sugar into a bowl.

   2. Add pinch of salt and butter chopped into smaller pieces.

   3. Mix all using an electric mixer, until incorporated.

   4. Knead the dough by hands, combining it into a ball.

   5. Wrap the dough in foil and place into the fridge for 1 hour.

   6. Preheat oven into 160 C.

   7. Divide the dough into 2 pieces, roll out each into cakes around 3 mm thick.

   8. Use the heart-shaped cookie cutters to cut out the shapes.

   9. Place cookies on a baking try lined with baking paper.

   10. Bake around 15 mins. Cool completely before decorating with sugar icing.

Pink Icing

1. 1. Whisk the chickpea water with an electric mixer until foamy.

   2. Add the sifted powdered sugar gradually, mixing constantly on a high speed.

   3. Add gradually Pink Pitaya Powder and mix. If you want to make two shades of pink color, divide mixture into two part and add more Pitaya powder to the one part.

   4. If your icing is too thick, add more chickpea water (or you can add also lemon juice instead). If the mixture is too rare, add more sugar.

   5. Decorate cookies with icing and enjoy💕