✓ Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

✓ In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.

✓ Add the room‑temperature egg and vanilla extract, mixing until fully incorporated.

✓ Divide the dough into two equal portions. To one portion, add a few drops of pink food coloring and stir until the color is uniform.

✓ To the second portion, add red food coloring, mixing until the dough turns a vibrant ruby shade.

✓ Cover each bowl with plastic wrap and let the colored dough rest for 5 minutes; this helps the color settle evenly.

✓ On a lightly floured surface, roll each colored dough into a rectangle about ¼‑inch thick.

✓ Place the pink rectangle on top of the red rectangle, aligning the short edges.

✓ Using a rolling pin, gently roll the combined sheets into a tight log, applying even pressure to create distinct layers.

✓ Wrap the log in plastic wrap and refrigerate for 15 minutes; a firm log is easier to slice.

✓ Remove the chilled log from the refrigerator and slice it into ½‑inch thick rounds using a sharp knife.

✓ Place the rounds on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

✓ If desired, lightly press each round with the back of a fork to flatten the center while preserving the swirl.

✓ Bake the cookies for 10–12 minutes, or until the edges are just set and the tops show a faint golden hue.

✓ Rotate the baking sheets halfway through the baking time for even color development.

✓ Remove the cookies from the oven and let them cool on the sheet for 2 minutes before transferring to a wire rack.

✓ While the cookies are still warm, dust them lightly with powdered sugar for an extra touch of romance.

✓ Allow the cookies to cool completely; this helps the swirl set and prevents smudging.

✓ Store the finished cookies in an airtight container at room temperature for up to one week.