You will cut the recipe in half so please keep this in mind when you are preparing your batter. Two bowls will be required. I made the white batter first and then the pink batter to make sure I kept everything separate.
Preheat to 350 degrees F.
Remember use half the ingredients.
In a standing mixer fitted with a paddle attachment, cream butter, granulated sugar, vanilla and egg together.
Sift flour, cornstarch, salt. Mix until incorporated.
On the second batch add a few drops of red/pink food coloring to the 2nd batch of sugar/butter mixture. Mix until a desired color is reached. Sprinkle ¼ cup pink sanding sugar to one batch.
Transfer both batters to plastic wrap.
Roll out each batter to a 1/4 inch thickness.
When you roll out the pink dough place more sanding sugar on top and place plastic wrap over the dough and re-roll so the sanding sugar sticks to the dough. The plastic wrap helps the sanding sugar stay off the rolling pin.
Using a ruler and a sharp knife, cut ½ inch strips of each color batter.
Roll to create a seal. I use plastic wrap over the batter so it won't stick to the rolling pin.
Place cookies on a baking sheet lined with parchment paper or silicone mat.
Bake for 10 minutes and watch them closely you don't want them to brown. Let cool on a wire rack.