German Butter Cookies

In a bowl, combine the softened butter with powdered sugar and vanilla.

It was now when I added the beet coloring prepared in step 15. You can add 1 teaspoon of cocoa, 0.5 teaspoon of turmeric or any coloring you like and have.

Beat well with the mixer.

Add flour and starch. Knead the dough with your hands.

The dough is soft and may seem a bit sticky at first, but after kneading it will resemble plasticine in texture.

Shape into a ball and place in the refrigerator for 5-10 minutes, wrapped in cling.

Here are the two pieces of dough, pink and white.

It feels nice to work this dough. Roll into a long stick, then cut into pieces, about the size of a small walnut.

Shape into balls and arrange on a baking sheet lined with parchment.

You can make patterns with a fork. We created cross patterns.

Then I used the points of the fork to create patterns on the the edges.

I wanted to make the cookies look like 'Mărțișoare'.

It's enough if you press a fork only once in the middle. This is what the original German butter cookies look like.

We sprinkled with a little sugar on top to garnish.

Here is the pink version, ready for baking.

Bake for 10-15 minutes at 160 degrees C and keep an eye on them all the time. The biscuits shouldn't brown too much, just a bit underneath. They are white and beautiful on top.

Allow to cool completely before serving.

To make 'Mărțișoare', I bought plastic wrap and ribbon from the florist.

I cut squares with a side of 15 cm. I made bags with biscuits in the middle and I tied with bows.

How to make beetroot coloring: I made beet juice in the juicer.

I boiled the juice in a saucepan until it reduced by half, to make it more concentrated. I poured into a small jar and stored in the fridge. Don't keep it for more than one week.

Enjoy!