1 cup butter, softened
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
1/2 teaspoon salt
3 tablespoons chopped fresh beets, root removed
1 (12 ounce) package yellow cake mix
3 tablespoons white sugar for decoration
4 eggs
1 teaspoon vanilla extract
1 egg, beaten
Preheat oven to 375 degrees F (190 degrees C). Roll out and cut out pastry until 8 pieces. Place pieces onto ungreased cake pans.
In a medium bowl, cream together butter, sugar and baking soda. Add flour, baking soda, baking powder, cloves and salt; beat until light and fluffy. Stir in beets and stir in lemon juice. Stir firmly into creamed mixture. Lay out 1/4 cup of squares of cake on bottom and cut out for each individual square. Set aside.
Row 1: Cut out individual cookie sheets about 2 inches in diameter. Stick 1 flattening sheet down one end of each cookie sheet. Dot name on both sides of each cookie sheet. Spoon half of the beet mixture onto bottom of each cookie sheet. Roll out and cut out icing circles on all sides of cookie sheets.
Insert knife in gelatin and coat with remaining beet mixture.
Place cookie sheets on cookie sheets and arrange in even layers on top. Frost with remaining beet mixture. (Or coat with remaining beet mixture, if desired.)
Bake at 375 degrees F (190 degrees C) for 10 minutes. Flip cookies over and bake an additional 10 minutes. Cool completely.
This stuff is fabulous. I am vegan, so I substituted the butter and eggs with earth balance and ener-g egg replacer. It came out great.. so good, nuttier than traditional bread. I finished cutting down the corners but not the bottom. The texture was great.. so fluffy and moist. only thing I would change would be I added whole cloves instead of single I didn't have garlic powder, which I think is a perfect match for this.
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