Valentine’s Cookies with my American Girl ~ Made Bright with Beet Extract

She came skipping up, her American Girl Magazine in hand and a bright smile on her face, full of ideas for valentine’s day, and a plea to make particularly bright pink carnation cookies.

Agreement was quick, seeing that the recipe would make excellent valentine favors for her classmates and a lovely mother~daughter project. These cookies make a stunning presentation with rather minimal effort.

Modified a bit from the magazine’s original form, we removed the red food coloring and added our often made beet extract. It is a simple process of slowly simmering chopped beets to make a bright fuchsia coloring that is virtually flavorless. We find beet extract useful for valentine’s day baking and girl’s birthday party cakes and treats.

When valentine’s day treats become standard, try this recipe to delight the eyes and tastebuds, and spark up children’s interest for baking in the kitchen.

Valentine’s Cookies Bright with Beets Recipe

~(Modified from American Girl Magazine)

2-4 beets, peeled and quartered

water

1/2 c butter, at room temperature

1 1/4 c powdered sugar

1 egg

1 t baking soda

1/2 t baking powder

2 t vanilla

2 c flour (our local Blue Bird Grain Farm’s Organic Methow Hard Red Wheat is excellent)

pink sugar crystals

1 package chocolate striped or other candies, unwrapped and chilled in freezer

~Cover quartered beets in water and bring to slight simmer; place burner on low and simmer for 15 minutes until water reduces by at least 1/2 and beets begin loosing their color; drain beet extract into small container and set aside.

~ Unwrap and place chocolate kisses in freezer before beginning cookies.

~Cream butter and sugar in a large mixing bowl; add egg and beat in; add baking powder, soda and flour and beat until dough is smooth; beat in beet coloring; chill, covered in the refrigerator for at least one hour.

~Set oven for 350 degrees; shape dough in 1 ” balls, roll in sugar crystals; place 2 inches apart on baking sheet; bake for 7-9 minutes and immediately press chocolate candy kisses into center of each cookie; remove from baking sheet to cool completely before eating or storage.