This recipe is from Feast Without Yeast:4 Stages to Better Health, by Bruce Semon, M.D., Ph.D. and Lori Kornblum. Use it in good health! More delicious recipes can be found in Extraordinary Foods for the Everyday Kitchen . You can order directly from us, 1-877-332-7899, or through Amazon.com (see link below).
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Valentine's Day Cookies
-
Milk/Casein Free (with butter)
- Yeast Free
- Suitable through Stage II
Looking for something fun for a holiday treat? Try these
pink butter cookies. Your kids' friends will love them, as will
their teachersthe cookies have no sugar! Start these cookies
well before you need them. They need to refrigerate before
being baked!
- 1 fresh beet
- 1/2 c. water
- 1-1/2 c. sweet butter at room temperature
- 1-1/2 c. unprocessed clover honey
- 2 eggs
- 1 tsp. baking soda
- 4-5 c. whole wheat pastry flour, plus extra
flour for kneading
Peel and cube the beet. Combine it with the 1/2 c. water in
a saucepan. Bring to a boil; reduce to simmer and cook until
the beet is very soft. Set aside to cool. Puree the beet mixture. In
a large bowl, cream the butter and honey. Mix in the cool
pureed beets and eggs. Add the baking soda and the flour, little by little.
Mix well. Add additional flour as needed to stiffen the dough.
Refrigerate for at least one hour to one day. When you take
out the dough, preheat the oven to 350F. Take out a little dough at
a time and knead some extra flour into it. Roll out on a
well floured board or table to about 1/8 inch thickness. Cut into
heart shapes. Place the cookies on an ungreased cookie sheet.
Bake at 350F for about 6 minutes until the bottoms are light brown.
Do not over bake the last batch! Remove immediately to cool.
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