Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a medium bowl,
Organic Butter (225 g)
and
Brown Sugar (220 g)
. Then add the yolks of the
Organic Eggs (2)
, save the whites. Gradually add in the
Gluten-Free All-Purpose Flour (310 g)
mix well.
Step 3
Roll dough into small balls, then wet in slightly beaten egg whites and then again in the
Pecans (200 g)
.
Step 4
Place cookie dough balls on baking sheet, then print thumb on cookies to create a dent in the center of each. Bake for 5 minutes.
Step 5
Remove the cookies from the oven and print again with thumb, then bake for an additional 5 minutes. Let cool completely before frosting.
Step 6
For the icing, to make pink food coloring, rinse, trim, and chop
Beets (2)
. Place pieces in a blender or food processor and grind to a pulp. Combine pulp and one cup water in a saucepan and bring to a simmer. Continue to simmer for about 40 minutes, stirring occasionally.
Step 7
Set a strainer over a bowl. Pour the beet mixture through strainer, pressing ground beets against the strainer to squeeze out all extra liquid. Use the liquid as a replacement for regular food coloring.
Step 8
For green food coloring, combine
Fresh Spinach (720 mL)
and a half cup of water and blend until smooth. Set a strainer over a bowl. Pour mixture through strainer to remove any "pulp" so you are left with the liquid only. Use the liquid in place of the regular food coloring.
Step 9
For the icing, add
Organic Butter (70 g)
and
Powdered Confectioners Sugar (330 g)
and vanilla extract in a medium bowl. Beat well until the mixture has a smooth consistency. Split the mixture in two and mix in the food coloring.
Step 10
Frost the cookies. Serve and enjoy!
