Ingredients
Method
- Preheat oven to 400F degrees.
- In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Using your hands, add the shredded beets to the flour mixture and toss to coat.
- Add the oil and work with your hands to bring the dough together (the salt and sugar will fall to the bottom of the bowl so make sure you knead the dough well to combine everything — the outcome will be a smooth dough).
- Form the smooth, sweet beet dough into a flat disk and roll it out to 1/2 inch thick on parchment paper or a dry clean surface.
- Using a knife, cut the dough into squares or use small cookie cutters to cut out shapes.
- Bake on a Silpat or parchment-lined cookie sheet for 15-17 minutes.
Notes
- For an even richer color, you can slightly increase the amount of shredded beets, though this might slightly alter the dough's texture.
- Store leftover sweet beet cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. Thaw at room temperature.
- When kneading the dough, if it feels too sticky, add a tiny bit more flour, a teaspoon at a time, until it's smooth and manageable. I once added too much flour and the cookies became dry, so a little goes a long way. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Store leftover sweet beet cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. Thaw at room temperature.
- When kneading the dough, if it feels too sticky, add a tiny bit more flour, a teaspoon at a time, until it's smooth and manageable. I once added too much flour and the cookies became dry, so a little goes a long way. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.