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Vanilla Heart Shaped Cerise Prickly Pear & Red Beet Cookies

The upcoming holiday season is giving us a warm and fuzzy feeling, and our favorite way to express our love to friends and family is with cookies made from the heart. With some extra tender, loving care, these Vanilla Heart Shaped Cerise Prickly and Red Beet cookies are made with Suncore Foods® Cerise Prickly Pear and Velvet Red Beet Supercolor Powders to create a super cute pink checkerboard design. The extra detail make these cookies all the more special and make any lucky recipient's heart go aflutter! With just some extra stacking and layering, this cookie recipe is oh-so-easy to make that you'll want to make some extra for Santa next month!

Ingredients

White Dough:
50g all purpose flour
15g powdered sugar
25g dairy free butter
5g condensed coconut milk
2 tsp vanilla bean extract

Pink Dough:
50g all purpose flour
15g powdered sugar
25g dairy free butter
5g condensed coconut milk
1 tsp vanilla bean extract
1/2 tsp Suncore Foods® Cerise Prickly Pear Supercolor Powder + 1-2 tsp water
1/4 tsp Suncore Foods® Velvet Red Beet Supercolor Powder + 1-2 tsp water

Directions

1. White Dough — In a stand mixer add flour, powdered sugar, and butter, mixing until combined. Add in condensed milk, vanilla extract and mix until the dough comes together.

2. Pink Dough — In a stand mixer add flour, powered sugar, and butter, mixing until combined. Add in condensed milk, vanilla extract, dissolved colour powder and mix until the dough comes together.

3. Wrap each cookie dough with cling wrap and refrigerate for 20 mins.

4. Roll out the dough into a 1 cm thickness. Cut the dough into strips, stack the strips, place cookie in the freezer for 20 mins. Slice the cookies and cut out the cookie with a cookie cutter.

5. Place cookies back in the fridge for 15 mins before baking.

6. Preheat oven to 140c. Bake cookies for 12-15 mins. Allow cookies to cool completely.

 

 


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