Nothing brings me as much joy as watching Carol walking through the Alexandria pantry pulling ingredients off the shelf. It means cooking is about to happen and it’s one of the few serene moments on AMC’s The Walking Dead.

In the season 6 episode Not Tomorrow Yet, we see Carol gathering ingredients and the list of seems random yet extensive. I know because I was hard at work pausing my TV to check each item she picked up.

Water chestnuts, arrowroot, canned beets, chocolate chips and—of course—foraged acorns. Because if you’re out hunting walkers you might as well scavenge acorns while you’re at it. I scavenged mine from the grocery store. When it was revealed that she was making cookies there was only one thing to do, incorporate these new ingredients into Carol’s official cookie recipe and make a batch of Carol’s Beet and Acorn cookies.

I will warn you, you must be a beet fan to try these cookies, as there’s no getting away from that distinctive beet taste. Oh and I should also remind you to remember the ingredients you’ve consumed when you need to use the restroom hours later. No you’re not dying, you just ate beets. That being said, onwards towards the last episode, we’re gonna need all the cookies we can handle to sop up our tears during the upcoming The Walking Dead finale.

The Walking Dead Carol’s Beet and Acorn Cookies
ingredients:
-1 cup all-purpose flour
-1/2 cup acorn flour
-2 Tablespoons arrowroot powder
-1/4 teaspoon cinnamon
-1/4 teaspoon baking powder
-1/4 teaspoon baking soda
-1/8 teaspoon salt
-1/4 cup shortening
-1/2 cup brown sugar
-1/4 white sugar
-1/4 cup beets, pureed
-1/4 cup water chestnuts, pureed
-1/4 cup chocolate chips, melted
-1/4 teaspoon vanilla

Preheat the oven to 350 degrees and prep baking sheets with silpats or parchment.

In a medium bowl whisk together the flour, acorn flour, arrowroot powder, cinnamon, baking powder, baking soda and salt.

In the bowl of an electric mixer, stir together the shortening, brown sugar, sugar and beets.

Add the pureed water chestnuts, pureed beets, melted chocolate chips and vanilla. Stir until combined.

When the dough forms, roll into golf-ball sized balls of dough, press flat and place two-inches apart on the prepped cookie sheets.

Bake for 10-12 minutes depending on your oven. Let cool on a wire rack.

Would you eat these cookies? Let us know in the comments below!

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IMAGES: Jenn Fujikawa, AMC

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