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.