I have an old recipe that I love to use for fall cookies that is called an Orange Sugar Cookie. I took this recipe and converted it to make a very yummy Valentine’s Sugar cookie.
Go here for the original recipe.
Here is what I did changes will be in italics and noted.
4 cups flour(all purpose or a gluten free blend)-if gluten free make sure to add 1 tsp xantham or guar
gum-I used Bob’s Red Mill all purpose gluten free blend for these as I was in a bit of a rush
2 tsp baking powder-I wanted to make sure these rose so I used 3 tsp baking powder
1/2 tsp salt
1 Tb orange rind-omitted
1 cup butter
1-3/4 cup sugar
1/4 cup concentrated frozen orange juice(thawed)-omitted
As you can see I omitted the orange juice and orange rind. Instead I used 1/2 cup beets(cooked and pureed) to get the red coloring I wanted. I also added 1/4 cup of warm water to give it the liquid it would need.
Sift together flour, b. powder, and salt.
Cream butter and sugar, beat in eggs.
Stir in beets and water.
Add flour mixture and chill 3 to 4 hours or overnight.
Dough will be soft.
On floured surface roll dough to 1/4 inch thickness and cut(I prefer a thicker cookie of about 1/2 to 3/4 inch) with choice of cookie cutter.
Bake on an ungreased cookie sheet at 375 degrees for 10 minutes.
Cool on wire rack. You can eat like this or decorate. I made some powdered sugar icing to use on mine.
And now enjoy the yummy cookies with some icing!
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