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Honey My Heart Beets For You Sugar Cookies - Feb 13th, 2015

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My wife has a thing for beets. Not so much for their earthy flavour, but more for their rich and intense colour. She’s experimented with beets as a natural food colouring before, when she made me those really really delicious Mayan-spiced red velvet cupcakes for my birthday last year. This time, she experimented with beets as a natural food colouring for her Honey My Heart Beets For You Sugar Cookies. Using a small amount of pureed beets, my wife was able to add a bit of playful fun to her cookie dough. Of course, the raw dough is much more colourful, but the cooked dough did offer a #prettyinpink hue that was perfect for these Valentine’s Day treats! Simply decorate with your favourite candy sprinkles, chocolate, or icing. You can also lightly dust with icing sugar for a simple, yet elegant cookie.

 

Honey My Heart Beets For You Sugar Cookies
 
Ingredients
  • 4½ cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup butter, softened
  • ½ cup honey
  • 1½ cups sugar
  • 2 tsp vanilla
  • ⅛ cup beet puree
  • grated zest of one orange
  • 2 eggs
  • icing sugar for dusting
  • small candy sprinkles for decorating
  • white chocolate and or icing for decorating
Instructions
  1. In bowl of stand mixer, combine sugar and butter until light and fluffy. Add in honey, eggs, orange zest, vanilla, and beet puree. Blend until thoroughly combined.
  2. In separate bowl, mix together flour, baking powder, and salt. Gradually add flour mixture to wet mixture, processing between each addition. Dough should not stick to hands. If it does, add a bit more flour and process until dough is easy to handle. Divide dough in half and shape into flat discs. Cover with plastic wrap and chill for at least 1 hour.
  3. Preheat over to 325 degrees. Remove one dough disc from fridge and roll out on lightly floured surface. Roll to about ¼ inch thick. Use a cookie cutter to cut out fun shapes. Transfer to parchment lined baking sheet. Bake for 10-12 minutes. Do not over bake cookies or they will lose their colour and become hard. Cookies should have a very light golden colour around the edges, but still appear pink on the top. Allow to cool on cookie sheet for two minutes and then transfer to wire rack to cool completely before decorating.

Cheers,

Gregg & Mae

P.S. For behind-the-scenes snapshots, and other sneak peeks, check us out on Instagram!

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This entry was posted in #AfternoonDelight, #NightCap, Recipes

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