The Beet Goes On Cookies
From jo_jo_ba 10 years ago
- 2 hours to make
- Serves 36
Glittering with coarse sugar, these naturally dyed, chewy cookies are a gorgeous addition to the party - especially when piped (or hand-forned) into hearts or swirls.
Ingredients
- 1 lb fresh beets, roasted, peeled and diced shopping list
- 1/4 cup sunflower seed butter shopping list
- 1/4 cup canola oil shopping list
- 1 tsp vanilla extract shopping list
- 1/2 cup sugar shopping list
- 1/4 tsp salt shopping list
- 2 cups all purpose flour shopping list
- 1 cup oat flour or other whole grain flour shopping list
- 2 tsp baking powder shopping list
- coarse sanding sugar for topping shopping list
How to make it
- Place beets, sunflower seed butter, oil, vanilla, sugar and salt in a food processor and puree until very smooth.
- Add dry ingredients and pulse in to create a soft, but not too sticky, dough.
- Scrape dough onto a sheet of plastic, wrap and refrigerate for at least 30 minutes.
- Preheat oven to 400F and line baking sheets with parchment.
Option 1:
- Scoop dough onto lined baking sheets and pat with damp fingers into hearts or rounds about 1/4" thick. Sprinkle with coarse sugar.
Option 2:
- Transfer dough to a piping bag (no tip) and pipe into desired shape. Sprinkle with coarse sugar.
Baking:
- Bake 18 minutes. Cool on the sheet.
People Who Like This Dish 3
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