Mix the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add vanilla extract and eggs one at a time, beating well after each addition until fully combined.
Whisk together flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, mixing on low speed until just combined.
Divide the dough into two portions, with one portion being about 1/3 of the total dough. Add pink food coloring to the smaller portion and knead until evenly colored.
Roll the pink dough into a thick log, then use a 1.5-inch heart cookie cutter to shape it into a heart-shaped column by pressing along its length.
Roll the plain dough flat to about 1/4 inch thickness. Wrap it around the pink heart log, pressing gently to seal the seams.
Wrap the shaped dough log tightly in plastic wrap and refrigerate for at least 1 hour or overnight until very firm.
Preheat oven to 350°F and line baking sheets with parchment paper.
Slice the chilled dough into 1/4-inch rounds using a sharp knife. Place rounds on prepared baking sheets, spacing them 2 inches apart.
Bake for 10-12 minutes until edges are set but centers are still pale. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
