Heart Beet Shortbread Cookies

veggie bullet heart shaped cookies with beets recipe

Nothing could be more adorable than these pink, shortbread cookies made with vibrant beets! Beets are high in immune-boosting vitamin C. Just one cup of beets contains 60 calories, 4 grams of fiber and 2.5 grams of protein. It’s also packed with minerals, like calcium, manganese and potassium, which is great for muscle, nerve, bones, kidney and pancreas functions.

Fun-shaped and naturally colored, these beet shortbread cookies make the perfect sweet treat for Valentine’s Day or any day!

Kid Friendly

Ingredients

Nutrition Facts

Recipe: Heart Beet Shortbread Cookies
Servings in this Recipe: 12

Nutrition Facts Per Serving

Calories 126.0

% Daily Value*

Total fat 5.2 g 8.0%

Saturated Fat 1.9 g 9.7%

Trans Fat 0.1 g 0.0%

Cholesterol 7.5 mg 2.5%

Sodium 44.9 mg 1.9%

Total Carbs 18.5 g 6.2%

Dietary Fiber 0.9 g 3.5%

Sugars 11.4 g 0.0%

Alcohol 0.0 g 0.0%

Protein 1.9 g

Vitamin A 1.8%
Vitamin C 0.5%
Calcium 2.4%
Iron 3.4%
Vitamin D 0.5%
Vitamin E 6.1%
Vitamin K 0.3%
Thiamin 0.1%
Riboflavin 0.3%
Niacin 0.1%
Vitamin B-6 0.5%
Folate 1.6%
Vitamin B-12 0.1%
Panto. acid 0.1%
Phosphorus 1.7%
Magnesium 4.1%
Zinc 0.2%
Selenium 0.2%
Copper 0.3%
Manganese 1.0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Directions

  • Preheat oven to 375 degrees.
  • Using your Veggie Bullet, use the shredding attachment to shred red beets and set aside.
  • Combine flour, baking powder, and salt together in a mixing bowl. Add beets, agave, almond extract and margarine and mix until a pliable dough forms.
  • Wrap dough tightly in cellophane wrap and place in the refrigerator for 20 to 30 minutes.
  • Remove from fridge and roll out onto floured surface into a disk approximately 1/4” inch thickness. Use cookie cutter to cut out heart shapes.
  • Place on a sheet pan with parchment paper. Bake for 12-14 minutes. 12 minutes will yield a cookie with a softer middle. 14 minutes will yield a consistency closer to true shortbread.
  • Remove cookies from sheet pan and place on cooling rack. Once cool to the touch, glaze with almond milk icing (see notes).
  • Enjoy!

Notes

  • To make the icing, combine the powdered sugar, vanilla and almond milk in a small bowl and mix thoroughly. Add 1 teaspoon of additional almond milk at a time until desired drizzle consistency is reached.
  • Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Expect additional prep time and counter space.

Foods in this Recipe

All-Purpose Flour
Flour, All-purpose
Baking Powder
Baking Powder
Light Agave
Agave Nectar
Pure Almond Extract
Almond Extract
Vegan Butter Spread or Margarine, room temperature
Butter, unsalted
Powdered Sugar, sifted
Sugar, Powdered
Vanilla Extract
Vanilla Extract

This Recipe Can Be Made With:

Veggie Bullet
Veggie Bullet




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