Tuesday, November 3, 2009

Beet Cardamom Cookies

The earlier beet cookies I tried were not that pink but were perfect tastewise.So I decided to make the already bookmarked beet cookies from Neeta Mehtas book which looked perfectly pink.The cookies turned out as delicious as the previous ones and much more pinker.Only change I made in the actual recipe was the use of powdered cardamom in the cookie dough.

All Purpose Flour: 1 cup
Caster Sugar: 5 tbsp
Butter: Softened: 1/2 cup
Beet Puree: 2 tbsp
Cardamom Powdered: 1/2-1 tsp

Cream together butter and sugar till light and fluffy.Add in pureed beets and beat again till you get a pink mix.Add in flour + cardamom powdered into this and knead well to form a soft pink dough.

Take spoonfuls of dough and place it in a lightly greased baking sheet.You can instead fill a piping bag with this dough and then pipe out to your choice of patterns/shapes.I simply took 1 tbsp of dough,shaped it into a ball ,flattened it and then placed it in the baking sheet.

Bake in a preheated oven at 400F for 8-10 minutes till the bottoms start browning,but the centers are still soft to touch.Take out of the oven,cool the cookies for 5 minutes in the baking sheet and then let them cool completely in a wire rack.

The cookies were perfectly pink though not as crunchy as the previous cookies.But that could be because I did not flatten them that well.Ones that were more flatter than the others were crunchier.The cookies were tasty as expected and the cardamom went well with the beets.You can also replace the beet in these with spinach puree for getting green cookies. Also you can replace the butter (atleast half of it) with beet puree itself as fats can be replaced with fruit purees (the best choice in this case being beets itself) and make the cookies low fat/fat free.


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