I am going to say it now. Sorry, if you are not a fan of Valentine’s Day. I urge you not to click out of this post if you do like cute heart things or the color pink. I can at least offer you that.
Skip the red food dye. These cookies incorporate the natural coloring from beets. A healthier festively colored cookie.
10 minPrep Time
13 minCook Time
23 minTotal Time
- 1 stick butter*
- 4 Tbs granulated sugar; reserve 1 Tb
- 1 tsp vanilla extract
- 1 Tbs beet puree**
- 1 1/8 cup all purpose flour
- In a medium bowl, cream the butter with the first 3 Tbs of granulated sugar. Blend in the vanilla extract, and beet puree. Mix in all the flour just until dough forms. Use hands to form dough into a log shape. Cover or wrap the dough and chill in refrigerator for at least 30 minutes.
- While dough is chilling, preheat the oven to 325F.
- Once dough has chilled you can either cut cookie rounds directly from the cookie log or roll the dough out with a rolling pin and cut with a cookie cutter.
- Place cookies 1-2 inches apart on an un greased baking sheet. Sprinkle the remaining 1 Tbs of granulated sugar over the cut cookies before placing in the oven. Bake cookies for 10-15 minutes just until they set. Allow to brown lightly on the edges.
*Dairy free & soy free: replace the butter with a soy free vegan option. My favorite is Earth Balance soy free vegan buttery sticks. **Beet puree: Wash and peel the beet. Diced into cubes. Place in saucepan and just cover the beet with water. Bring the water with beets to boil. Turn down to a soft, gentle boil. Boil for 10 - 15 minutes until the beet is tender. Drain the water, reserving the cooking water. Run the beets under cold water for 3 minutes to stop the cooking. Place the cubes of beets in a food processor or blender and puree.