1. In the bowl of a stand mixer fitted with a paddle attachment, combine the coconut oil, butter, sugar, beet powder, vanilla powder, vanilla and almond extracts, and salt.
2. Mix on low to ensure the beet powder folds into the wet mixture and then turn up the speed to medium until fluffy and smooth, about 5 minutes.
3. Add the eggs and continue mixing until just incorporated, about 1 minute.
4. Reduce the speed to low, add the baking soda and baking powder and mix for 1 minute.
5. Add the flour and mix until the dough starts to form a mound around the paddle.
6. Use a spatula to gather up all of the remaining bits of dough from the bottom and sides of the bowl and divide the dough in half.
7. Roll out the dough on a lightly floured surface to a ½-inch thick. Using heart shaped cookie cutters, cut out the cookies. The scraps of dough can be re-rolled out an infinite amount of times until all the cookies are cut. Gently slide a metal spatula underneath each cut-out and transfer to the prepared baking sheet.
8. Bake for 10 minutes for soft cookies and 13 minutes for firm and lightly crispy cookies.Let cool before icing.

TO DECORATE:

1. Keep the cookies on the baking sheet and set aside. In a medium bowl whisk to combine the beet powder, beet and lemon juices, almond extract, salt, brown rice syrup, and confectioners sugar until smooth. Adjust with more confectioners sugar if the consistency is too thin.
2. Transfer mixture to a piping bag or zipper-lock bag and close to seal. Glaze or pipe the icing over the cookies. If decorating with sprinkles, sprinkle while the icing is still wet.
3. Let the cookies set before removing from the pan. (unless, of course, you need to eat a cookie right away)