In a large bowl beat butter with an electric mixer on medium speed 30 seconds. Add sugar, baking powder, and salt; beat until combined. Beat in egg, food coloring, and vanilla until combined. Beat in as much of the flour as you can; stir in any remaining flour. Divide dough in half; wrap each half in plastic wrap. Chill 30 to 60 minutes or until easy to handle.
Preheat oven to 375°F. On a lightly floured surface roll a dough half to 1/4-inch thickness. Using a 2 3/4- to 3-inch heart-shape cutter, cut out cookies. Arrange 2 inches apart on ungreased baking sheets. Reroll and repeat with scraps. Bake 7 minutes or until edges are firm. Remove; cool on a wire rack. Repeat with other dough half.
Place melted chocolate in a small resealable plastic bag. Snip off a tiny corner of the bag. With the cookie rotated so it looks like the heart is laying on its right side, pipe a dot of melted chocolate; attach an orange candy-coated sunflower seed to the heart's arch that is now closest to you for beak. Attach 2 yellow candy-coated sunflower seeds on the bottom to look like feet. Add a drop of melted chocolate near the beak for an eye.
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Or, if desired, roll tiny orange gumdrops flat and cut out beak shapes with a paring knife.
10 g fat
(6 g saturated fat,
0 g polyunsaturated fat,
3 g monounsaturated fat),
35 mg cholesterol,
125 mg sodium,
16 g carbohydrates,
1 g fiber,
6 g sugar,
2 g protein.