Friday, February 8, 2013

Spiced Beet Sugar Cookies {Valentines}

And the second beet disguise: Beet Sugar Cookies


2 C all-purpose flour
1/2 t baking powder
1/2 C butter
1 C organic raw sugar
1 large egg, lightly beaten
4 T shredded beets
2 T heavy whipping cream milk
1/2 t pure vanilla extract
dash of ground cardamom
dash of ground cinnamon
dash of ground nutmeg
dash of ground ginger

Whisk together flour and baking powder.  Set aside. In a large mixing bowl combine butter and sugar on high speed until the mixture is light and fluffy. Add egg and beat on low speed for about a minute.  Then add the beets, one tablespoon at a time with mixer on medium speed, until desired color is reached; I used all four tablespoons!

Add cream. vanilla, and spices and beat on medium speed until well combined.  Slowly add the flour mixture and mix until just combined. Gather the dough into a ball. Divide in half, wrap in plastic wrap, and refrigerate dough for at least an hour.

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

Between two sheets of parchment, roll out dough to about 1/4-inch thickness.  Cut into desired shape - I did hearts for Valentines' Day - and quickly transfer to baking sheets, leaving an inch between the cookies.  Place baking sheet in freezer for about 5 minutes to harden the cookies before baking. 

Bake cookies until puffed and lightly golden on the edges (about 15-17 minutes, depending on size of cookie cutter used).  Do not allow to brown. Cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

I cut a notch in the cookies and served them on the rim of my White Chocolate Beet Pudding. Now to convince the Wombat...he's the most stubborn of all the Manns.

Added to Katherine Martinelli's Valentine Linky Party (2/08/2013).

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