|We left these out for Bettina to find in the morning. She was beyond excited.|
Make the food coloring: Simmer in a covered saucepan two red beets that have been cut into small pieces) in about 2" of water for around 30 minutes. Then to concentrate the dye, remove the lid, lower the heat, and let the water evaporate until there is about 1/2" of liquid left in the pot.
To make white frosting:
Mix 1 cup confectioner's sugar, 4 tsp water, and 1 tsp vanilla extract
For pink frosting:
Mix 1 cup confectioner's sugar, 3 1/2 tsp water, 1/2 tsp beet dye, and 1 tsp vanilla extract
|Don't worry, your red cookies won't be lumpy, that was my first batch of frosting and I upped the liquid for the recipe presented here.|
For pinky-red frosting:
Mix 1 cup confectioner's sugar, 4 tsp beet dye, and 1 tsp vanilla extract
Hint: For the smoothest frosting, make one color of frosting and apply it before the beginning the next color. I find smoothing the frosting over the cookie with the back of a spoon to be a good application method.