(Can you believe that the beautiful red colour in this Icing comes from a beet?)
I originally got this recipe a few years ago from here…
I have used it quite a few times and I love them. They are easy to to make, easy to roll out and cut and hold their shape perfectly when baked.
For the Cookies….
- 1 cup softened butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 3 1/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
In a large bowl, cream butter and sugar together. Add the eggs one by one and incorporate them well. Add the extracts.
In another bowl, mix flour, salt baking powder and baking soda together and then mix with the butter mixture.
Cover with plastic wrap and chill for at least 2 hours.
When the dough is ready…
Preheat oven to 400.
On a floured surface, roll dough out to about 1/4 inch thick and cut out your favourite shapes…
Place on a parchment paper lined baking sheet and bake for 4-6 min.
Transfer to rack and let cool.
When the cookies have cooled, make the icing…
- 2 cups sifted icing sugar
- 1 tablespoon milk (or any liquid… Today I used the juice from a grated raw beet to get an amazing red/pink colour)
- 1 tablespoon light corn syrup (this is optional but gives the icing a beautiful shine and helps it harden)
- 1/4 teaspoon almond extract (or vanilla… or vanilla bean)
Mix all of the ingredients together. You might need more liquid to get it to the right consistency… you want it thick but spreadable.
Using a pastry brush, ice the Cookies and let the icing harden before storing…
Here is the shredded beet and the beautiful coloured icing that I got from it…
Just grated it finely and squeezed out the juice…
That colour is gorgeous! I’ll have to try that… this might seem like a silly question, but did you cook the beet first? I’ve never used beets for anything so I don’t really know what they’re like.
Nadia, no the beet were grated raw and then I squeezed the juice out with my hand. Don’t worry the colour will come off your hand, though it might be tinged for a bit 🙂
BTW… beets are amazing… you definitely have to find a few recipes to use them in 🙂