[RECIPE] Can't Be Beets (cookies)

[Guest guest]

Kids won't eat beets? Try hiding them in these fudgy cookies. Each

one contains a serving of beets.

 

Best eaten within a few days of making them. They don't freeze

well, they get sticky.

 

Can't Be Beets

Makes about 18 cookies

 

1 15-ounce can sliced beets

1 cup sugar

1 teaspoon vanilla

1 large egg

3 tablespoons vegetable oil

1-2/3 cups unbleached white flour

1/3 cup cocoa

1/2 teaspoon each: salt, baking soda, and baking powder

1/3 cup chopped pecans (optional)

Cooking spray or parchment

 

Filling:

2 cups powdered sugar, or more

2 tablespoons cocoa

2 tablespoons pureed beets

2 tablespoons soft butter or margarine

1 teaspoon vanilla

 

 

Drain beets, reserving liquid. In a blender or food processor,

purée beets, scraping sides, as necessary. Add 1 to 2 tablespoons

reserved liquid, as needed, for a smooth consistency. You should

have a little over 1 cup purée.

 

Preheat oven to 350º and lightly spray a baking sheet or line

with parchment. In a large bowl, combine 1 cup beet purée(reserve

the rest for filling), sugar, and vanilla, then stir in egg and oil,

mixing well.

 

In another bowl, mix together flour, cocoa, salt, soda, and

baking powder. Add to beet mixture and blend thoroughly. Stir in

nuts.

 

Drop dough by small scoops (about 1-1/8 inches) or rounded

teaspoonfuls onto prepared sheet, about 2 inches apart. With dampened

fingers, swirl each mound into a wider, flatter disk shape. Bake

about 8 minutes, until edges begin to brown. Remove to a rack to

cool.

 

While cookies cool, make filling. Using a mixer or by hand,

combine powdered sugar, cocoa, beet purée, butter, and vanilla. Whip

to spreadable consistency. Sandwich cooled cookies together in pairs

with about 1 tablespoon filling.