Pureed beetroot and spinach, mixed into the cookie dough, adds natural colours and a unique taste. Put the
dough in a pipThg bag and pipe out neat shapes, then bake

Makes 30
100 gm butter – salted
50 gm powdered sugar (‘A cup+1 tbsp)
100 gm (1 cup) flour (maida)
2 tbsp raw spinach puree or 2 tbsp raw beetroot puree
1. Cream bufter + sugar until very light and fluffy with an
electric beater.

Add spinach / beefroot puree to the above mixture and beat well.

Add maida gradually to the mixture and mix well to get a soft dough consistency.

4. Line a cookie sheet with brown paper. Grease the sheet. Fill the cookie mixture in the piping bag. Pipe the desired shape.

Bake in a preheated oven at 200°C for 10 minutes. Let it cool down to become crisp. Serve.

Note: To make spinach puree, grind about ½ cup chopped spinach in a mixer to a puree. Similarly peel and
grate beefroot in a mixer to get puree.