In a large bowl, whisk together the sugar and eggs until smooth.

Gradually whisk in the melted butter.

Sift together the flour and baking powder and whisk into the batter.

Stir the vanilla extract into 1 portion and the strawberry or raspberry powder and food coloring into the other.

Spread the 2 batters side by side on a piece of plastic wrap.

Roll the batter up in the plastic wrap.

Cut one end to expose the batter and place in a large pastry bag. Cut of the tip of the pastry bag to about a 1” diameter opening.

Pipe about 1 1/2 - 2 tablespoons of batter on each mold. It’s ok if it spreads beyond the design. This will make it easier to use a larger heart shaped cookie cutter and be left with less scraps.

Let bake for 30-35 seconds. Remove the cookies and immediately place on a flat surface and cut out your shape.

Place on a metal rack to cool completely.

Once completely cooled you can dip in chocolate and decorate with festive sprinkles!

Freeze Dried Fruit Powder *

Place the 1/2 cup of freeze dried strawberries or raspberries into a Ziploc bag and roll over it with a rolling pin until ground up. Empty the contents of the bag into a metal mesh strainer and strain out the seeds.  You will be left with about 2 tablespoons of strawberry or raspberry powder.