Sugar Beet Cookies

Votes: 1

Time: 2 hours 25 minutes
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 296, total fat 12 G., saturated fats 6 G., proteins 4 G., carbohydrates 45 G., fiber 1 G., cholesterol 38 mg, sodium 99 mg, sugar 32 G.

Recipe author Molly Yeh lives on a beet farm on the Minnesota-North Dakota border, so it's no surprise she chose this particular cookie cutter. You can bake cookies in the shape of charming sugar beets to celebrate the harvest or simply the arrival of autumn. You can also cut out other shapes from the same dough. What sets Molly's recipe apart from other sugar cookie recipes is the colorful sprinkles added to the dough, which give even the simplest cookies a festive look.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

1 and 3/4 cups (227 g) premium flour, plus extra for working with the dough
2/3 cup (75 g) almond flour
1/4 cup multi-colored sprinkles
0.5 tsp baking powder
0.5 tsp coarse salt
110 g unsalted butter, softened
1/3 tbsp. (67 gr.) granulated sugar
1/3 cup (40 g) powdered sugar
Zest of a quarter of a lemon
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract

Glaze

2 cups powdered sugar + more if needed
2 tablespoons corn syrup
0.5 tsp vanilla extract
A little almond extract
A pinch of coarse salt
4-6 tablespoons heavy cream
White decorative sugar, for sprinkling
Green food coloring, for icing
Special equipment: beetroot-shaped cookie cutter; 2 pastry bags with 0.3cm round tips.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: almond flour, powdered sugar, corn syrup

Cooking the dish according to the recipe:

Cookie:

In a medium bowl, combine the flour, almond meal, baking powder, baking powder, and salt and set aside. In a bowl with a mixer fitted with the paddle attachment, beat the butter, sugar, powdered sugar, and lemon zest until pale and fluffy, 3-4 minutes. Add the egg and mix well, then add the extracts and mix again.
Add the flour mixture to the butter mixture and knead until smooth. At this point, you can wrap the dough in plastic wrap and refrigerate for an hour or up to 2 days, or you can begin rolling out the dough and cutting out the cookies immediately.

When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
On a lightly floured work surface, roll out the dough to a thickness of just under 1 cm, dusting with flour as needed to prevent the dough from sticking to the work surface or rolling pin.
Using a beetroot cutter, cut out the cookies, then use a spatula to place them 2.5 cm (1 inch) apart on a lined baking sheet. Gather the dough scraps, re-roll, and cut out more shapes. Bake the cookies until they begin to brown, checking the larger cookies after 12 minutes and the smaller ones after 10 minutes. Let cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack and let cool completely.
Glaze:

In a medium bowl, whisk together the powdered sugar, corn syrup (if using), vanilla and almond extracts, salt, and 4 tablespoons heavy cream until smooth. The icing should be thick but flow off a spoon in a smooth ribbon. If it's too thick, add a little more heavy cream, and if it's too thin, add a few more tablespoons of powdered sugar until you reach the desired consistency.
Fill a pastry bag fitted with a 0.3 cm round tip three-quarters full with icing and decorate the white parts of the beets. Sprinkle with white granulated sugar. Add a few drops of green food coloring to the remaining icing, then transfer to the pastry bag and pipe onto the leaves. Let the icing set and enjoy!
The cookies can be stored in a tightly sealed container at room temperature for a few days, but you can also freeze them once the icing has dried to keep them fresh longer!