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Red Heart Cookies ~ valentine cookies recipes

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Valentine cookies recipes – Red heart cookies recipe is very special to me, because it is kids friendly and my little one loved it. It is #2 of valentines recipe ideas. I call it kids friendly because i have not used any colors or rising agent in it. It came out crispy and tasty.

valentine cookies recipes

It is made with Beetroot pulp for the red color and coated with unsweetened desiccated coconut. In this recipe i have used condensed milk. If you do not prefer to add it, then replace them with the beetroot pulp itself. Here is the recipe ,

Valentine cookies recipes – Red heart Beet – coconut cookies pictorial Directions

  • Boil chopped beetroot with little water until it is cooked. Grind to a smooth paste and extract the thick pulp.
  • Cream Butter and sugar until light and fluffy
  • Add in Vanilla essence and Beetroot pulp and beat again until combined.
  • sieve the wheat flour and salt and keep it ready.
  • Fold in the flour little at a time and make it to a breadcrumb texture.
  • Add milkmaid and fold again. Combine with your hands to a smooth soft dough.
  • Wrap it in a sheet and Refrigerate for an hour.
  • Preheat oven to 180 deg c.
  • Take the dough and spread it out to thin layer. It will not raise, so the thickness of final cookies is what you have to keep in mind.
  • Keep the desiccated coconut flakes in a plate ready.
  • cut out heart shapes or any other shapes and coat it with desiccated coconut on both the sides.
  • Line them in a parchment paper in baking tray.
  • Bake at 180 deg c for 15 min. depending upon thickness time will vary between 15-18. Check the bottom of cookies after 15 min if it is slightly brown. If so, stop baking. If you overcook, they will become hard. ­čÖé Take care!

Final cookies would turn little bit light red in color as we use pure beet pulp for its color. In case you would need dark red, add in more pulp and skip milkmaid.

Valentine cookies recipes – Red heart Beet – coconut cookies recipe:

Red heart Cookies

Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes

Ingredients

  • 1/2 small beetroot
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/4 tsp vanilla essense
  • 1/2 cup wheat flour
  • 1 pinch salt
  • 1 tbsp milkmaid or more if required
  • 1/2 cup dessicated unsweetened coconut flakes

Instructions

  • Boil chopped beetroot with little water until it is cooked. Grind to a smooth paste and extract the thick pulp.
  • Cream Butter and sugar until light and fluffy
  • Add in Vanilla essence and Beetroot pulp and beat again until combined.
  • Sieve the wheat flour and salt and keep it ready.
  • Fold in the flour little at a time and make it to a breadcrumb texture.
  • Add milkmaid and fold again. Combine with your hands to a smooth soft dough.
  • Wrap it in a sheet and Refrigerate for an hour.
  • Preheat oven to 180 deg c.
  • Take the dough and spread it out to thin layer.
  • Keep the desiccated coconut flakes in a plate ready.
  • cut out heart shapes or any other shapes and coat it with desiccated coconut on both the sides.
  • Line them in a parchment paper in baking tray.
  • Bake at 180 deg c for 15 min. depending upon thickness time will vary between 15-18. Check the bottom of cookies after 15 min if it is slightly brown. If so, stop baking.

Thanks for taking time to read my recipes! ­čÖé It would be great pleasure if you could drop a comment about your views. Post if you have tried recipes from Jinoo’sKitchen. Let us know how the dish turned out for you! Like, Share and spread a word if you like the recipes!

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