Preheat oven to 350 degrees F (180 degrees C).
In a medium bowl, Organic Butter (16 tablespoon) and Brown Sugar (1 cup). Then add the yolks of the Organic Egg (2), save the whites. Gradually add in the Gluten-Free All-Purpose Flour (2 cup) mix well.
Roll dough into small balls, then wet in slightly beaten egg whites and then again in the Pecans (2 cup).
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.
Remove the cookies from the oven and print again with thumb, then bake for an additional 5 minutes. Let cool completely before frosting.
For the icing, to make pink food coloring, rinse, trim, and chop Beet (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.
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.
For green food coloring, combine Fresh Spinach (3 cup) 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.
For the icing, add Organic Butter (5 tablespoon) and Powdered Confectioners Sugar (3 cup) 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.
Frost the cookies. Serve and enjoy!