Happy February! I am sharing an old family recipe this week that's perfect for Valentine's Day, my grandma's pink cookies. They are light meringue cookies topped with a chocolate drizzle. The cookies are tinted a beautiful pink. The taste is light and airy and they literally melt in your mouth. I chose not to mix in chocolate chips this time as I was topping them with the melted chocolate drizzle. I much prefer the chocolate chips for the texture they give to the cookies. If you prefer you can leave out the food coloring and they are just as delicious, just not as festive :) Pink CookiesAuthor: Grandma Morrison
2 egg whites1/8 teaspoon salt1 cup sugar1/2 tsp vanilla1/8 teaspoon salt 3 drops red food coloring Handful or two of chocolate chips (optional) Preheat oven to 225 F. Line a cookie sheet with parchment paper (or do as my grandma did and cut a brown paper bag to fit the tray, just don't use it for high temp cooking!).
Get out your mixer and beat egg whites with salt until stiff and peaky but not dry. 
Slowly add sugar 1/4 cup at a time while beating continuously. The mixture will begin to get a bit stiffer. 
Now mix in vanilla and food coloring and gently fold in chocolate chips (if using).
Dough will turn a pretty pink color, if you want a deeper pink or red, add more food coloring. 
Place dollops of dough on lined baking sheet (or pipe them on if you want a specific shape). 
Bake cookies until firm but not browning, the cookies shouldn't wiggle if you touch them, should take between 5 and 10 minutes. Turn off the oven and leave the cookies in there to dry out for six hours or overnight. 
After cookies have dried out, drizzle with melted chocolate and top with sprinkles if desired. 
Have a sweet day!
Linking up to rook #17, Dollars and Cents
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