Thursday, January 6, 2011

Ranch recipes: Beet chocolate chip cookies

When you live so far away from the store, you have to be creative in the kitchen with what is on hand, not exactly what the recipe says it requires. I'm the kind of person that believes that cookies are especially forgiving of unusual ingredients. As long as there are enough familiar flavors, (sugar, vanilla, cinnamon, chocolate chips or dried fruit) people seem emboldened to eat anything with the word "cookie" in it.

Of course, knowing your audience always helps empty the cookie platter. Maybe the following recipe is for "Beet Chocolate Chip Cookies" or maybe they are "Red Velvet Cookies" or "Valentine Cookies". I've praised the delicousness of beets and their many uses before but no matter how scared you are of vegetables, a cookie is a cookie and these cookies look pretty tasty.

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Purple dough fades to pink cookies
Beet Chocolate Chip Cookies

1/2 c butter (1 stick)
1 c brown sugar
1 cup beet puree ( I roast my beets, puree and freeze but you could also use canned beets)
1/2 t vanilla
2 c AP flour
1 t baking powder
1 t baking soda
1 t cinnamon
1 cup chocolate chips (white chocolate would be especially pretty)

1.  Preheat oven to 350 degrees
2. Cream butter and sugar. Add beet puree and vanilla.
3. In another bowl mix dry ingredients together (flour, baking powder, baking soda and cinnamon).
4. Add dry ingredients to beet mixture and stir with a sturdy spoon. The batter will be very thick, sticky and potentially uncooperative. About this time I give up on the spoon and start mixing with my (clean) hands.
5. Add in chocolate chips. I found it easiest to knead them in by hand to get them evenly distributed.
6. With your hands, roll the dough into ping-pong sized balls and place on cookie sheet.
7. Bake at 350 degrees for 12 to 15 minutes. Let rest a few minutes then remove to cooling racks.

Cheers!


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