When frosting a big cake, we invariably end up with extra icing that can be stored in the fridge for a week. But even kids would not like to eat plain icing after consuming a rich cake just a few days before. After making this cake last week, I had some beet-colored icing made with palm oil shortening. I decided to make some cookies with it. This increases shelf life of remainder frosting and make a delicious evening snack.
Preparation time: 25 minutes makes: 10-12 cookies
Ingredients:
whole wheat pastry flour- 1/4 cup + 2 tbsp.
almond meal- 1/4 cup
icing- 1/4 cup
Spectrum coconut oil- 2 tbsp.
vanilla extract- 2 tsp.
(The icing was made with 1 cup of organic Spectrum shortening, 2 1/2 cups of powdered sugar and 6-7 tsp. beet juice)
Method:
* Pre-heat oven to 325 °F.
* Mix all ingredients in a bowl and form a dough. Roll into small balls and flatten onto a parchment-lined baking sheet. Allow room for expansion.
* Bake for 14-15 minutes and cool on a wire rack. Store the crisp treats in an airtight box.
I am not a beet fan….do these taste like beets? I am very curious!
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they have no taste of beets, Lori. Only sweet.
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That’s so neat! The nutrition from beets, but not the taste! I like that! 🙂
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Looks real yummy!
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thanks, Ramya
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These cookies look attractive. A very interesting way to use left over icing. That natural colouring is the winner!
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that’s true, Sridevi. The color is gorgeous, with no taste of beets!
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I have never used icing for cookies. So interesting! And they look brilliant! 🙂
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thanks, Diana!
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HIhi, no body likes wasting left-overs 🙂 Great recipe!
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thanks!
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These look delicious, I know people use icing for cake pops and they are super moist so I am guessing the icing made for very moist cookies, what a great idea! Also love that you used natural color from beets, I have to look at the cake recipe 🙂
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Thank you! These are not very moist, maybe because it is made from whole wheat pastry flour. More of a crisp texture. 🙂
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Beautifully simple and look very moorish!
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thanks!
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Looks so good!
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thank you!
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These look good. I my try these this weekend. I made some eggless muffins last weekend, I really liked them, although they were pretty sugary.
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thanks!
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