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.
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- Makes 60 cookies
- 1 stick (4 ounces/113.5 grams) butter, softened
- 1 1/4 cup (8.75 ounces/247.50 grams) sugar
- 1 egg room temperature
- 1 teaspoon vanilla
- 1/4 cup (4.1 ounces/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.
- 1 1/2 cup (8.5 ounces/243.25 grams) bleached all purpose flour
- 1 cup (4 ounces/113 grams) whole wheat flour
- 1 teaspoon fine salt
- 1/2 teaspoon baking soda
- 2-3 drops liquid red food color (optional)
- 1 cup raspberry jelly or jam heated and strained
- 3 tablespoon poppy seeds
INGREDIENTS FOR BEET COOKIES
FOR THE RASPBERRY GLAZE (OPTIONAL)
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.
- 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.
- Add the egg, vanilla and beet purée to the butter and sugar and beat until well combined.
- Add the dry ingredients to the wet ingredients and mix just until the flour particles have disappeared.
- Divide the dough into three equal portions and wrap each one in plastic.
- 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 350ºF.
- 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.
- Roll to ⅛ inch thicknessand cut (with your daisy cookie cutter) each cookie firmly, twisting gently to release it and ensure the dough isn't sticking to the counter.
- With an offset spatula, transfer each cut cookie to a prepared baking tray.
- Fill the tray with 12-15 cookies and immediately set in the oven. They don't spread much in the oven while baking. Overcrowding the tray will interfere with even baking.
- Knead the scraps together and chill again until firm enough to roll out. Continue until all the cookies are baked.
- Bake for 10-15 minutes. 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.
- 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.
- 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.
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.
- When you're ready, remove your finger and let the poppy seeds fall onto the 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.