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The Finer Cookie Corporation

BEET COOKIES

 

September 21, 2016

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You can't beet flower power. My daisy cookie cutter - The Finer Cookie's mascot - symbolizes harmony in the kitchen. Bake bouquets of beet cookies and disarm the most ardent protester. Choose them for their beety and coarse crunch. Your secret ingredient will intrigue your Cookie Monsters, but won't stop them from reaching for more. You'll love the easy way the dough rolls and cuts. When they're cool, paint splashes of ruby red glaze to freshen up the beet color. Hang them on your Christmas tree and offer them in peace. Leave me your comments below.

Thanks to mynameisyeh.com for this inspirational recipe. See the original recipe.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 60 thin cookies

Grams

Ounces

Volume

  • 113.5 grams butter, softened
  • 247.50 grams sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla
  • 117 grams puréed roasted or steamed beets. pre-packaged steamed beets work well. avoid canned, pickled or beets in a jar due to the water content.
  • 243.25 grams bleached all purpose flour
  • 113 grams whole wheat flour
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 2-3 drops liquid red food color (optional)
  •  
  • 4 ounces butter, softened
  • 8.75 ounces sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla
  • 4.1 ounces puréed roasted or steamed beets. pre-packaged steamed beets work well. avoid canned, pickled or beets in a jar due to the water content.
  • 8.5 ounces bleached all purpose flour
  • 4 ounces whole wheat flour
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 2-3 drops liquid red food color (optional)
  •  
  • 1/2 cup/1 stick  butter, softened
  • 1 1/4 cup sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla
  • 1/4 cup puréed roasted or steamed beets. pre-packaged steamed beets work well. avoid canned, pickled or beets in a jar due to the water content.
  • 1 1/2 cup bleached all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 2-3 drops liquid red food color (optional)
  •  

Instructions

MISE EN PLACE THE COOKIE DOUGH

  • Measure the butter and sugar into a bowl of a stand mixer or hand held mixer. Set aside. See How to Weigh and Measure for more info.
  • Purée the beets in a food processor until very smooth. Avoid adding any additional water to the beets. The consistency of the purée will determine the final texture of the cookie dough.
  • Combine well the egg, vanilla and beet purée, and set aside.

Mixing the beet puree, egg and vanilla.
Mixing the beet puree, egg and vanilla.

  • In a separate bowl, combine AP and whole wheat flours, salt and baking soda.

ASSEMBLING THE COOKIE DOUGH

  • Beat the butter and sugar until light and fluffy.

The sugar and butter fluffy and aerated.
The sugar and butter fluffy and aerated.

  • Add the egg, vanilla and beet purée to the butter and sugar and beat until well combined.

The batter before the dough is added.
The batter before the dough is added.

  • Add the dry ingredients to the wet ingredients and mix just until the flour particles have disappeared.

Beet cookie dough mixed and ready for the fridge.
Beet cookie dough mixed and ready for the fridge.

  • Divide the dough into three equal portions and wrap each one in plastic.

Dividing the cookie dough into three portions makes rolling easier.
Dividing the cookie dough into three portions makes rolling easier.

  • Refrigerate until firm.
  • NOTE ON THE CONSISTENCY OF THE DOUGH: The moisture of the beet purée will determine the consistency of your cookie dough. If your dough is too soft to roll, even after refrigerating, return it to the mixer and beat in a couple more spoonfuls of AP flour. Let the dough rest again to redistribute the moisture. The high protein of the whole wheat flour will absorb a good deal of moisture too.

ROLL OUT THE COOKIE DOUGH

  • Line three baking trays with parchment or a silicon mat.
  • Preheat your oven to 350F.
  • Heavily flour your work surface and remove one piece of cookie dough from the fridge.
  • Roll, , turn and flip your dough often to keep it from sticking.

Rolling the beet cookie dough.
Rolling the beet cookie dough.

How to cut rolled cookie dough.
How to cut rolled cookie dough.

  • With an offset spatula, transfer each cut cookie to a prepared baking tray.
  • Fill the tray with 12-15 cookies and immediately set in a 350F oven for 10-15 minutes. They don't spread much in the oven while baking. Overcrowding the tray will interfere with even baking.

Ready to bake a tray full of cut cookies.
Ready to bake a tray full of cut cookies.

  • Knead the scraps together and chill again until firm enough to roll out. Continue until all the cookies are baked.

Kneading the scraps into a homogenous mass of dough.
Kneading the scraps into a homogenous mass of dough.

  • NOTE ON BAKING: In the oven, the pink colour will slowly fade and the cookies brown slightly. The cookies will feel firm to the touch when they are baked through. Be careful not to let the cookies brown too much.

A tray of baked Beet Cookies. Notice they’ve lost their vibrant colour.
A tray of baked Beet Cookies. Notice they’ve lost their vibrant colour.

  • The cookies should pop off the tray. Set them on a cooling rack to cool completely.

GLAZING THE BEET COOKIES

  • Because baking the beet cookies turns them brown, raspberry glaze returns the beet red to the cookie.
  • Put the raspberry jam into a saucepan and heat gently until it loosens.

Gentle heat will loosen the jam in order to strain the seeds away.
Gentle heat will loosen the jam in order to strain the seeds away.

Straining the seeds out of the raspberry jam ensures an even coat.
Straining the seeds out of the raspberry jam ensures an even coat.

  • Strain the seeds out of the jam, then simply brush 1-3 coats of glaze onto each cookie. Determine the intensity of colour you prefer. Keep in mind, the glaze will leave a sticky film.

Glazing the beet cookies with raspberry jam brightens the color.
Glazing the beet cookies with raspberry jam brightens the color.

APPLYING THE POPPY SEED CENTER

  • With your finger in place to block the flow of a tiny funnel, put 2-3 pinches of poppy seeds inside and position the funnel over the center of the cookie.

Block the flow of poppy seeds from the funnel with your finger.
Block the flow of poppy seeds from the funnel with your finger.

  • When you're ready, remove your finger and let the poppy seeds fall onto the cookie.

Remove your finger quickly to release the poppy seeds all at once.
Remove your finger quickly to release the poppy seeds all at once.

Beet Cookies. The Finer Cookie.
Beet Cookies. The Finer Cookie.

STORING THE COOKIE

  • The glazed cookies will keep their crunch for 2-3 days in an airtight container at room temperature.
  • The unglazed cookies will keep their crunch for up to 2 weeks in an airtight container at room temperature.
TAGS:  sugar cookies   beet       LABELS: Cut Outs  Kids  Savoury 

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Comments

5 Comments

Shirley   2017-01-04

Hello Kim, I was searching for a red "Poppy" cookie to serve at Vetran's Remembrance meeting. (without using the red dye food coloring) This recipe is just the right idea ! I just added a slice of black licorice in the center .... perfect- Thanks a bunch :)

Kimberlie 2017-02-14

Wonderful to hear. I hope you and your Vets enjoyed them. Thanks!

Bernice   2017-01-04

what adorable cookies! I love how versatile beets are.

Kimberlie 2017-01-04

Thanks Bernice. These cookies are super fun to make. I appreciate your support.

unknow   2017-01-04

What a beautiful and playful cookie, Kimberlie!

Kimberlie 2017-01-04

Thank you! Thanks for stopping by.

Hilary from Cocoa Bean, The Vegetable   2017-01-04

The cookies were tasty, but with the icing and the poppy seed middles, you've taken it from good to great! Gorgeous presentation, Kim!

Kimberlie 2017-01-04

Thanks Hilary! Love your comments.

Arlene Borden   2017-01-04

Very interesting, I would never think to include "the beet" as a cookie ingredient. Kim, a great job in executing this cookie treat and more kudos on the photograph. Arlene

Kimberlie 2017-01-04

Hi Arlene, Being so sweet, beets have many interesting applications. Many thanks for your kind words. Stop by again!

Leave a Comment

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BEET COOKIES

Makes 60 thin cookies

Ingredients
  • 113.5 grams butter, softened
  • 247.50 grams sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla
  • 117 grams puréed roasted or steamed beets. pre-packaged steamed beets work well. avoid canned, pickled or beets in a jar due to the water content.
  • 243.25 grams bleached all purpose flour
  • 113 grams whole wheat flour
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 2-3 drops liquid red food color (optional)
  •  
Instructions

MISE EN PLACE THE COOKIE DOUGH

  • Measure the butter and sugar into a bowl of a stand mixer or hand held mixer. Set aside. See How to Weigh and Measure for more info.
  • Purée the beets in a food processor until very smooth. Avoid adding any additional water to the beets. The consistency of the purée will determine the final texture of the cookie dough.
  • Combine well the egg, vanilla and beet purée, and set aside.

Mixing the beet puree, egg and vanilla.
Mixing the beet puree, egg and vanilla.

  • In a separate bowl, combine AP and whole wheat flours, salt and baking soda.

ASSEMBLING THE COOKIE DOUGH

  • Beat the butter and sugar until light and fluffy.

The sugar and butter fluffy and aerated.
The sugar and butter fluffy and aerated.

  • Add the egg, vanilla and beet purée to the butter and sugar and beat until well combined.

The batter before the dough is added.
The batter before the dough is added.

  • Add the dry ingredients to the wet ingredients and mix just until the flour particles have disappeared.

Beet cookie dough mixed and ready for the fridge.
Beet cookie dough mixed and ready for the fridge.

  • Divide the dough into three equal portions and wrap each one in plastic.

Dividing the cookie dough into three portions makes rolling easier.
Dividing the cookie dough into three portions makes rolling easier.

  • Refrigerate until firm.
  • NOTE ON THE CONSISTENCY OF THE DOUGH: The moisture of the beet purée will determine the consistency of your cookie dough. If your dough is too soft to roll, even after refrigerating, return it to the mixer and beat in a couple more spoonfuls of AP flour. Let the dough rest again to redistribute the moisture. The high protein of the whole wheat flour will absorb a good deal of moisture too.

ROLL OUT THE COOKIE DOUGH

  • Line three baking trays with parchment or a silicon mat.
  • Preheat your oven to 350F.
  • Heavily flour your work surface and remove one piece of cookie dough from the fridge.
  • Roll, , turn and flip your dough often to keep it from sticking.

Rolling the beet cookie dough.
Rolling the beet cookie dough.

How to cut rolled cookie dough.
How to cut rolled cookie dough.

  • With an offset spatula, transfer each cut cookie to a prepared baking tray.
  • Fill the tray with 12-15 cookies and immediately set in a 350F oven for 10-15 minutes. They don't spread much in the oven while baking. Overcrowding the tray will interfere with even baking.

Ready to bake a tray full of cut cookies.
Ready to bake a tray full of cut cookies.

  • Knead the scraps together and chill again until firm enough to roll out. Continue until all the cookies are baked.

Kneading the scraps into a homogenous mass of dough.
Kneading the scraps into a homogenous mass of dough.

  • NOTE ON BAKING: In the oven, the pink colour will slowly fade and the cookies brown slightly. The cookies will feel firm to the touch when they are baked through. Be careful not to let the cookies brown too much.

A tray of baked Beet Cookies. Notice they’ve lost their vibrant colour.
A tray of baked Beet Cookies. Notice they’ve lost their vibrant colour.

  • The cookies should pop off the tray. Set them on a cooling rack to cool completely.

GLAZING THE BEET COOKIES

  • Because baking the beet cookies turns them brown, raspberry glaze returns the beet red to the cookie.
  • Put the raspberry jam into a saucepan and heat gently until it loosens.

Gentle heat will loosen the jam in order to strain the seeds away.
Gentle heat will loosen the jam in order to strain the seeds away.

Straining the seeds out of the raspberry jam ensures an even coat.
Straining the seeds out of the raspberry jam ensures an even coat.

  • Strain the seeds out of the jam, then simply brush 1-3 coats of glaze onto each cookie. Determine the intensity of colour you prefer. Keep in mind, the glaze will leave a sticky film.

Glazing the beet cookies with raspberry jam brightens the color.
Glazing the beet cookies with raspberry jam brightens the color.

APPLYING THE POPPY SEED CENTER

  • With your finger in place to block the flow of a tiny funnel, put 2-3 pinches of poppy seeds inside and position the funnel over the center of the cookie.

Block the flow of poppy seeds from the funnel with your finger.
Block the flow of poppy seeds from the funnel with your finger.

  • When you're ready, remove your finger and let the poppy seeds fall onto the cookie.

Remove your finger quickly to release the poppy seeds all at once.
Remove your finger quickly to release the poppy seeds all at once.

Beet Cookies. The Finer Cookie.
Beet Cookies. The Finer Cookie.

STORING THE COOKIE

  • The glazed cookies will keep their crunch for 2-3 days in an airtight container at room temperature.
  • The unglazed cookies will keep their crunch for up to 2 weeks in an airtight container at room temperature.

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