How cute and dainty are these Pink Pitaya & Red Beet Royal Icing Vanilla Shortbread Cookies! Perfect for pairing with a cup of your favorite tea!
[ingredients]
Makes 12-15 Cookies:
1 cup all-purpose flour
100g dairy-free butter
¼ cup sifted powdered sugar
1 tsp vanilla bean extract
¼ tsp sea salt
Pink Pitaya & Red Beet Royal icing:
4 tbsp aquafaba
½ tsp cream of tartar
¼ tsp sea salt
1-2 tsp freshly squeezed lemon juice
3 ½ to 4 cups sifted powdered sugar
½ tbsp Suncore Foods® Pink Pitaya Powder
½ tbsp Suncore Foods® Red Beet Powder
[/ingredients]
1. In a stand mixer, cream the butter, vanilla, and powdered sugar together. Add in flour, salt and mix into a dough. Cover dough with plastic wrap and chill in the fridge for 15 minutes. 2. Preheat oven to 170c. Prepare a baking tray with parchment paper. Lightly flour work surface and rolling pin. 3. Roll dough out onto a piece of parchment paper to about 1/4-inch thickness and cut out the dough using a cookie cutter. 12-15 minutes until golden brown at the edges. Allow cookies to cool completely before decorating. 4. In a stand mixer, beat aquafaba with cream of tartar and salt until foamy. Add all powdered sugar and beat on low speed until thick. Beat in Suncore Foods® Pink Pitaya Powder & Suncore Foods® Red Beet Powder and beat until thickened. Thin the icing with lemon juice to the desired consistency. [/directions]
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