Probably much like you, I try my best to feed healthy food to my family. I try to limit the sugar, fat, and chemicals in their diet. But special occasions like Valentines Day call for special treats, right? Well, these cookies check at least one box. Although they are packed with sugar and butter, these pink sugar cookies are free of artificial coloring. And… wait for it… they contain vegetables!
- 1 medium to large beet
- 2 tsp water
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 15/16 cup butter, 2 sticks less 1 tbsp
- 1 cup sugar
- 2 egg yolks
- 1 tbsp natural vanilla extract
- Trim greens and root from beet, wrap in foil and roast in a 400 degree F oven for 1 hour. Let cool and peel. Puree with water until smooth. You should have 1-2 tbsp of beet puree.
- Combine flour, baking powder and salt.
- Beat butter and sugar until white and fluffy.
- Add egg yolks and vanilla. Beat until combined.
- Add beet puree and mix until the batter is uniformly pink.
- Add flour and mix until combined. Wrap batter in plastic wrap and let chill in the refrigerator for 1 hour or more.
- Preheat oven to 375 degrees F.
- Roll out dough on a lightly floured surface. Cut out hearts or whatever you like.
- Bake cookies 1 inch apart on a parchment lined baking sheet for 6-8 minutes. Turn halfway through. Cookies are done when they no longer appear shiny.
- Store in an airtight container.
- You can certainly frost, stuff, or adorn these cookies if you like. But, honestly, it isn’t necessary. They are amazingly yummy as is.
If you want a more intense pink color, by all means puree more than one beet, but be warned, I did not test the recipe with extra beet puree.