Easy recipe for homemade vegan cookies with Pink Pitaya glaze. Perfect idea for a Valentine's Day sweet treat💖

Difficulty level: Easy
Time required: 1 hour +

Ingredients:

Cookies:

• 220gm flour
• 60gm powdered sugar
• 150gm vegan butter
• 4 tbsp walnuts, very finely chopped
• Pinch of salt

Aquafaba icing:

• 6 tbsp chickpea water (aquafaba)
• 240gm powdered sugar, sifted
• 1/2 - 1 tsp of Rawnice Pink Pitaya Powder, or Beetroot Powder

Directions:

Cookies:

1. Sift the flour and sugar into a bowl.
2.  Add pinch of salt and butter chopped into smaller pieces.
3.  Mix all with electric mixer until incorporated.
4.  Add walnuts and start knead the dough with hand, combining the ingredients into a ball.
5.  Wrap the dough in foil and put in the fridge for 1 hour.
6.  Preheat oven to 160°C
7.  Divide the dough into 2 pieces, roll out each into cakes around 3 mm thick.
8.  Use the mold to cut out shapes and place them on a baking tray lined with baking paper.
9.  Bake around 15 min. Cool completely before decorating with sugar icing.

Pink Icing

1. Whisk the chickpea water with an electric mixer until foamy.
2. Add the sifted powdered sugar gradually, mixing constantly on a high speed.
3. Add gradually Pink Pitaya Powder and mix. If you want to make two shades of pink color, divide mixture into two part and add more powder to the one part.
4. If your icing is too thick, add more chickpea water (or you can add also lemon juice instead). If the mixture is too rare, add more sugar.
5. Decorate cookies with icing and enjoy💕

Easy Vegan Valentine's Day Cookies

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Category

Dessert

Author:

Anna

These vegan shortbread cookies with a glaze colored with Pink Pitaya Powder,  are perfect idea for Valentine's Day sweets!

Ingredients

Cookies

• • 220 gm flour

  • 60 gm powdered sugar

  • 150 gn vegan butter

  • Pinch of salt

Aguafaba icing

• • 6 tbsp chickpea wate

  • 240 gm powdered sugar

  • 1-1 1/2 tsp Rawnice Pink Pitaya Powder

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Directions

1. 1. Sift the flour and sugar into a bowl.

   2. Add pinch of salt and butter chopped into smaller pieces.

   3. Mix all using an electric mixer, until incorporated.

   4. Knead the dough by hands, combining it into a ball.

   5. Wrap the dough in foil and place into the fridge for 1 hour.

   6. Preheat oven into 160 C.

   7. Divide the dough into 2 pieces, roll out each into cakes around 3 mm thick.

   8. Use the heart-shaped cookie cutters to cut out the shapes.

   9. Place cookies on a baking try lined with baking paper.

   10. Bake around 15 mins. Cool completely before decorating with sugar icing.

Pink Icing

1. 1. Whisk the chickpea water with an electric mixer until foamy.

   2. Add the sifted powdered sugar gradually, mixing constantly on a high speed.

   3. Add gradually Pink Pitaya Powder and mix. If you want to make two shades of pink color, divide mixture into two part and add more Pitaya powder to the one part.

   4. If your icing is too thick, add more chickpea water (or you can add also lemon juice instead). If the mixture is too rare, add more sugar.

   5. Decorate cookies with icing and enjoy💕