Pinky springy

Spring brings out my inner pink fanatic. This year, I went all out and decided to jazz up some homemade cookies in—you guessed it—pink.

First things first, with those deliciously juicy blood oranges in season, I couldn’t resist incorporating their natural vibrant color into my baking. Picture the classic shortbread texture, but with a twist—I tossed in a couple of handfuls of roasted almonds for a bit of crunch. I chopped them up by hand with my trusty Japanese kitchen knife, giving the cookies that homemade touch.

Now, about that pink coating—it’s just a mix of icing sugar and the intensely dark juice from those moro oranges. Simple, but it adds a pop of color and a hint of citrusy sweetness to each bite.

So here’s to spring, pink cookies, and the simple joys of homemade goodness. Dive in and enjoy! 🌸🍪