Two-color shortbread cookies

6 servings

45 minutes

Two-color sand cookies are an elegant combination of traditional Russian-European sand dough and original color contrast. Its history traces back to home baking, where cocoa and natural juices were used to add aesthetics and extra flavor nuances. The delicate and crumbly dough combines classic vanilla and chocolate flavors, offering a harmony of sweetness and slight bitterness. Beet juice in the dough gives it a slightly fruity note and colors it a natural pink hue. These cookies are perfect for cozy home tea gatherings, especially on cool evenings. They pair well with hot beverages like tea or coffee and can also be a bright decoration for festive tables due to their unusual appearance.

Energy value per serving

• Calories: 644.6
• Proteins: 7.1g
• Fats: 37.3g
• Carbohydrates: 70.7g

Ingredients

• Butter: 250 g
• Wheat flour: 330 g
• Sugar: 150 g
• Vanilla sugar: 2 tsp
• Cocoa: 3 tsp
• Beetroot juice: 20 ml
• Egg yolk: 2 pc

Cooking steps

1. We mix flour with sugar and vanilla sugar.

   Required ingredients:

   • Wheat flour: 330 g
   • Sugar: 150 g
   • Vanilla sugar: 2 teaspoons

2. In this mixture, we grate the butter on a coarse grater (I took it straight from the fridge). We rub the dough until it reaches a moist crumb state.

   Required ingredients:

   • Butter: 250 g

3. Add the yolks. Mix everything quickly to prevent the butter from melting.

   Required ingredients:

   • Egg yolk: 2 pieces

4. We divide the resulting lump into 4 equal parts and put it in the refrigerator.

5. At this moment, we are making beet juice. We take the smallest beet, grate it on a fine grater. We squeeze the juice into a bowl, either pressing with a spoon through a strainer or using cheesecloth.

   Required ingredients:

   • Beetroot juice: 20 ml

6. Take 2 pieces of dough out of the fridge, roll one part into a rectangle. Add cocoa to the second part and roll it out as well. Place it on top of the white part and roll it into a log. Wrap in plastic wrap and send to the freezer for about 30 minutes.

   Required ingredients:

   • Cocoa: 3 teaspoons

7. We do the same with the other parts. Just replace cocoa with beet juice. If the dough becomes a bit runny and sticks to your hands due to the juice, adding some flour won't hurt. It also goes in the freezer for 30 minutes.

   Required ingredients:

   • Beetroot juice: 20 ml
   • Wheat flour: 330 g

8. Roll out, cut into circles, and place on a baking sheet. Bake in a preheated oven at 200 degrees for 15-20 minutes until golden brown.