Molly Yeh is the author of the award-winning food blog, “my name is yeh” and the cookbook “Molly On The Range: Recipes And Stories From An Unlikely Life On A Farm.”
Molly grew up in Chicago, but moved to East Grand Forks, Minn. after meeting her then-boyfriend now-husband, Nick Hagen, who is a fifth-generation farmer, while attending college in New York.
Molly’s work has been showcased on the TODAY Show, New York Times, and Food Network, just to name a few. She has also been featured on Yahoo, in the Huffington Post, New York Magazine, and was recently named one of Forbes “30 Under 30: Food & Drink” honorees.
Preheat the oven to 350ºf. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium high until pale and fluffy, 3-4 minutes. Reduce the speed to medium and add the extracts and egg and mix to combine. Reduce the speed to low and then gradually add the dry ingredients and mix to combine. Pour the dough out onto a clean work surface and give it a few kneads to bring it all together. Divide it in half, wrap half of it in plastic wrap, and refrigerate it while you roll out the first half. (Alternatively, you can make the dough in advance, wrap all of it in plastic wrap and refrigerate it overnight.)
Dust your work surface and a rolling pin with confectioners’ sugar or flour and roll out the dough to 1/4” thickness. Cut out sixteen beets with a cookie cutter.
Use a small offset spatula to transfer them to a baking sheet, 1” apart. Re-roll scraps and repeat with the remaining half of the dough. Bake for 10-12 minutes, until the bottoms are lightly browned. Let the cookies cool on the pans for 5 minutes and then transfer them a wire rack to cool completely.
In a small bowl, mix together sugar and milk, adding more milk a tiny bit at a time until it’s spreadable/pipeable.
Add icing to a piping bag and ice cookies as desired. For the watercolor effect, mix together the food coloring and the vodka and brush onto icing that is fully dry. Don’t worry, the vodka will evaporate! decorate other cookies as desired with sprinkles.