Naturally Colored Shortbread Cookies
Total Time
1 hour
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(1)
Ingredients
20-25 cookies
- 2 cups + 2 tbsp all-purpose flour
- 1/4 cup Love Beets beet powder
- 1/4 tsp salt
- 1/2 cup + 2 tbsp granulated sugar
- 1 cup unsalted butter, room temp
- 1 tsp vanilla extract
- Powdered sugar for dusting*
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Preparation
Step 1
In a bowl, whisk together the flour, beet powder, and salt. Set aside.
Step 2
Using a hand or stand mixer, cream together the butter and sugar until light and fluffy. Mix in the vanilla.
Step 3
Slowly mix in the dry ingredients until combined.
Step 4
Between two sheets of wax paper, roll out the dough to 1/4 inch thick and place in the fridge for 30 minutes.
Step 5
Preheat your oven to 350F and cut out your cookies using a heart-shaped cookie cutter. Place them on a large cookie sheet lined with parchment paper. If you can’t fit them all on one sheet, place the extras in the fridge until the first batch is done baking. Bake for 13-15 minutes.
Step 6
Transfer to a cooling rack to cool completely before topping with powdered sugar or chocolate. Enjoy!
Step 7
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Chef's notes
*Instead of powdered sugar, you could also dip or drizzle them with white or dark chocolate!
