Heart Beet Cookies
These dairy-free cookies get their gorgeous pink hue naturally from beet puree. Kids will have fun rolling out the dough, cutting the cookies into shapes and drizzling their finished product with stripes of powdered sugar glaze. This recipe comes to us from Donna Kelly of Apron Strings.
- 1 (15 ounce) can diced beets
- 1/4 cup almond butter
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 vegetable oil
- 2 cups all-purpose flour
- 1 cup oat flour
- 2 teaspoons baking powder
- 2 cups powdered sugar
Adult: Preheat the oven to 400 degrees.
Together: Drain the beets and transfer to a food processor. Puree until smooth and move the beets to a medium mixing bowl. Mix the almond butter, sugar, salt and oil into the beet puree. Stir both flours and the baking powder into the beet-sugar mixture. Wrap the dough and refrigerate for at least 30 minutes.
Kid: Whisk the powdered sugar together with 3 tablespoons of water in a medium bowl to make a sugar glaze. Set aside.
Together: Roll the dough out with a rolling pin so it’s 1/4-inch thick.
Kid: Cut out cookies from the dough using a heart-shaped cookie cutter.
Adult: Transfer to the oven and bake for 15-18 minutes, or until the cookies are cooked through.
Kid: Drizzle the cookies with the powdered sugar glaze to taste and enjoy!