Recipe by Chef Sarah Stegner & Chef George Bumbaris of Prarie Grass Cafe
Featuring all Natural Icing – No Food Dyes!
Ingredients:
- 1½ cups Flour
- ¾ tsp. Baking Powder
- ¼ tsp. Salt
- ½ cup Sugar
- ½ cup Butter – Softened
- ½ Slightly Beaten Farmer’s Egg
- 1½ Tbsp. Local Cream
- ½ tsp. Vanilla Extract
Directions:
- Mix together the flour, baking powder, salt and sugar.
- Cut the butter into the flour mixture.
- Add the egg, cream and vanilla. Blend thoroughly.
- Chill the dough.
- Roll the dough out on a floured surface to desired thickness and cut with heart cutter.
- Bake cookies at 400° for 8-12 minutes or until very lightly browned around the edges.
- Allow to cool and frost with natural pink frosting.
Natural Pink Frosting:
Ingredients:
- ½ cup Butter – Softened
- 3 cups Powdered Sugar
- 3 Tbsp. Local Cream
- 1 tsp. Vanilla Extract
- One small red beet peeled
Directions:
- In a mixer blend the butter and sugar – add the cream and continue to beat until smooth. Add the vanilla and mix well.
- Using a coarse microplane grater – grate approximately 2 Tbsp of red beet into frosting. Stir by hand with a rubber spatula till frosting is bright pink.
- Transfer the frosting to a sieve and push through using the rubber spatula, leaving the beet pieces in the sieve.
About Prairie Grass Cafe
Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433) supports Chicago’s Green City Market and local sustainable farms, selecting the freshest ingredients to reflect the season. Prairie Grass Cafe currently serves lunch Monday – Friday 11 a.m. to 2 p.m. and dinner Monday through Sunday. Dinner is served Tuesday – Thursday from 5 p.m. to 9:30 p.m., Friday and Saturday from 5 p.m. to 10:30 p.m., and Monday and Sunday 5 p.m. to 9 p.m. Prairie Grass Cafe also serves breakfast Saturdays 10 a.m. to 2 p.m. and Sundays 9:30 p.m. to 2 p.m. Light fare is available in the bar Monday through Friday 2 p.m. to 5 p.m. For more information or to make a reservation, please call (847) 205-4433 or visit www.prairiegrasscafe.com
