1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 1/2 tsp vanilla extract
Pink sugar crystals - to sprinkle on cookies before baking
Pre-heat oven to 350 degrees. In a bowl, stir together the flour, baking power, and salt. Set aside.
In a large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high sped until combined.
Add the egg and vanilla and beat until light and creamy, 2-3 minutes.
With the mixer on low speed, gradually beat in the flour mixture just until blended. Divide cookie dough into 1⁄2.
Tint one red and the other pink.
Roll out each color into equal squares between plastic wrap.
Refrigerate for 30 minutes then layer them on top of one another and roll into a log.
Wrap in plastic wrap and refrigerate as long as possible - 2-4 hours - until dough is hard.
Cut into 1⁄4" slices. Carefully slide stick into bottom and space cookies 2" apart on an ungreased baking sheet.
Sprinkle with sugar crystals.
Bake for 10-12 minutes or until slightly golden at the edges.