These cookies are adapted from a recipe by Catherine McCord, from her book "Weelicious". The beets give these tiny cookies a great sweet flavour without much added sugar. They make a great little treat without all the calories, and great for kids too.
1 cup whole wheat flour
1/2 tsp baking powder
2 tablespoons brown sugar
1/4 tsp salt
1 medium beet
2 tbsp canola oil
Preheat oven to 400 degrees.
Combine flour, baking powder, and sugar in a large bowl.
Peel beet with vegetable peeler. Finely shred the peeled beet.
Add shredded beet to flour and ensure beet is coated with flour.
Add oil and bring dough together. Knead for 2 minutes.
Flatten dough and roll out to 1/4 inch thickness.
Use desired cookie cutters to cut dough.
Place cookies or parchment lined cookie sheet and bake for 15-17 minutes, until firm to the touch.
Be careful working with beets, as they stain quickly.