Beet and Raisin Biscuits

Name: Beet and Raisin Biscuits
Yield: 48
Ingredients: 3/4 cup of sugar; 3/4 cup of butter or margarine; 1 egg; 1 cup (500g) of cooked and mashed beets; 1 tablespoon of vanilla or lemon extract; 2 cups of all-purpose flour; 2 tablespoons of baking powder; 1/2 cup of raisins; Glaze:; 1 tablespoon of butter or margarine at room temperature; 1 1/2 cups of confectioner's sugar; 1/2 teaspoon of grated orange zest; 2-3 tablespoons of orange juice

1
3/4 cup of sugar
2
3/4 cup of butter or margarine
3
1 egg
4
1 cup (500g) of cooked and mashed beets
5
1 tablespoon of vanilla or lemon extract
6
2 cups of all-purpose flour
7
2 tablespoons of baking powder
8
1/2 cup of raisins
9
Glaze:
10
1 tablespoon of butter or margarine at room temperature
11
1 1/2 cups of confectioner's sugar
12
1/2 teaspoon of grated orange zest
13
2-3 tablespoons of orange juice

Ingredients

1
3/4 cup of sugar
2
3/4 cup of butter or margarine
3
1 egg
4
1 cup (500g) of cooked and mashed beets
5
1 tablespoon of vanilla or lemon extract
6
2 cups of all-purpose flour
7
2 tablespoons of baking powder
8
1/2 cup of raisins
9
Glaze:
10
1 tablespoon of butter or margarine at room temperature
11
1 1/2 cups of confectioner's sugar
12
1/2 teaspoon of grated orange zest
13
2-3 tablespoons of orange juice

Directions

1
Preheat the oven to a moderate temperature (190°C)
2
In a large bowl, combine the sugar, butter or margarine, egg, beets, and vanilla
3
Beat well
4
Mix in the flour, baking powder, and raisins
5
Add to the egg mixture, stirring well
6
In an ungreased baking dish, shape into mounds using a spoon, spaced 5 cm apart
7
Bake for 12-15 minutes or until golden brown
8
Remove immediately from the baking dish and let cool
9
For the glaze, mix all ingredients in a small bowl until smooth and creamy
10
Spread over cooled biscuits
11
Yield: 48 biscuits.