26 March, 2014
beet flavored sugar cookies from icingComments : 19 Posted in : Eggless cookies, snack on by : apsara Tags: almond cookie, healthy sugar cookies, how to use leftover icing, organic palm oil shortening, remainder icing, spectrum shortening
When frosting a big cake, we invariably end up with extra icing that can be stored in the fridge for a week. But even kids would not like to eat plain icing after consuming a rich cake just a few days before. After making this cake last week, I had some beet-colored icing made with palm oil shortening. I decided to make some cookies with it. This increases shelf life of remainder frosting and make a delicious evening snack.
Preparation time: 25 minutes makes: 10-12 cookies
whole wheat pastry flour- 1/4 cup + 2 tbsp.
almond meal- 1/4 cup
icing- 1/4 cup
Spectrum coconut oil- 2 tbsp.
vanilla extract- 2 tsp.
(The icing was made with 1 cup of organic Spectrum shortening, 2 1/2 cups of powdered sugar and 6-7 tsp. beet juice)
* Pre-heat oven to 325 °F.
* Mix all ingredients in a bowl and form a dough. Roll into small balls and flatten onto a parchment-lined baking sheet. Allow room for expansion.
* Bake for 14-15 minutes and cool on a wire rack. Store the crisp treats in an airtight box.
19 thoughts on : beet flavored sugar cookies from icing
I am not a beet fan….do these taste like beets? I am very curious!
they have no taste of beets, Lori. Only sweet.
That’s so neat! The nutrition from beets, but not the taste! I like that! 🙂
Looks real yummy!
These cookies look attractive. A very interesting way to use left over icing. That natural colouring is the winner!
that’s true, Sridevi. The color is gorgeous, with no taste of beets!
I have never used icing for cookies. So interesting! And they look brilliant! 🙂
HIhi, no body likes wasting left-overs 🙂 Great recipe!
These look delicious, I know people use icing for cake pops and they are super moist so I am guessing the icing made for very moist cookies, what a great idea! Also love that you used natural color from beets, I have to look at the cake recipe 🙂
Thank you! These are not very moist, maybe because it is made from whole wheat pastry flour. More of a crisp texture. 🙂
Beautifully simple and look very moorish!
Looks so good!
These look good. I my try these this weekend. I made some eggless muffins last weekend, I really liked them, although they were pretty sugary.