Rinse and puree beans. You will need 1/2 cup of puree. (You can cook your own white beans if you don't prefer canned.)
Cream cold butter, cold bean puree, and sugar together until well mixed. Add eggs and mix until well incorporated. Add vanilla and almond extract.
Add dry ingredients and mix just until dough comes together.
Place a large tea towel on counter and generously dust with additional flour. Turn dough out of bowl onto tea towel and turn dough over a few times, until it is coated with flour on all sides.
Using a rolling pin, roll dough out until it is uniformly about 1/3” thick. Cut out cookies using cookie cutters and place on large baking sheet.
Bake cookies in a 400 degree oven for 6 min. or until undersides of cookies start to turn golden.
Allow cookies to cool on baking sheet and frost with frosting (recipe follows). Serve.
Beat all ingredients together with a handheld mixer on low until sugar is well incorporated.
Then, turn mixer to high and beat until fluffy.
Red: Juice 3 beets. No need to pre-cook them, just place the raw beets in a juicer, and save the juice.
Green: Juice about 3 cups of baby spinach. It will produce about 1/8 cup of juice.