AUTUMN LEAF CUTOUTS
Turn classic cookies into a platter of autumn leaves. Make them in solid colors, or combine pieces of tinted dough for a multicolored effect. - Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Divide dough into four portions; tint one red, one green, one orange and one yellow. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. leaf-shaped cookie cutter. Place 2 in. apart on greased baking sheets., Bake 14-17 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely., Meanwhile, in a large bowl, combine confectioners' sugar, water, meringue powder and almond extract; beat on low speed just until blended. Pipe or drizzle on cookies as desired. Sprinkle with coarse sugar. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 162 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 96mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
AUTUMN MAPLE LEAF COOKIES
From Martha Stewart. These are YUMMY! And unlike some of her recipes, they are really easy. I make them in big batches as fall gifts (great for Thanksgiving teacher's gifts). Be sure to use real maple syrup- none of that fake junk
Provided by kda949
Categories Dessert
Time 2h12m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar together.
- Add 1/2 cup of maple syrup and egg yolk, mix well.
- Sift in flour and salt, combine well.
- Divide dough in half and wrap in plastic wrap and chill about 2 hours (this makes rolling and cutting the cookies possible. If you skip the chilling step you will have a huge mess when you try to roll them out!).
- Heat oven to 350 degrees.
- Roll dough 1/8 inch thick and cut with cookie cutters (leaf shapes are the most fun!).
- Place on baking sheet (ungreased is fine).
- Bake apx 12 minutes.
- Cool on pan about 5 minutes and move to wire rack (leave them too long and they will stick!).
- To make glaze- combine 1/2 cup maple syrup and 2 cups powdered sugar (be sure to sift the powdered sugar if you don't want lumpy glaze!). You can dip, drizzle or pipe on the glaze. You can easily cut the glaze in half- it makes a lot!
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- Divide dough into 3 equal portions. Tint one portion red, one portion orange and one portion yellow. (Wearing plastic gloves protects your hands from becoming colorful!) Add 2 tablespoons flour to each portion during mixing.
- Place one piece of parchment paper on work surface. Sprinkle with additional flour; add one portion of dough. Place another piece of parchment paper on top and roll dough until 1/4-inch thick. Remove top layer of parchment paper. Using 2 1/2- to 3-inch leaf-shaped cookie cutters, cut dough. Pick up remnant dough from between cookies, set aside. Repeat with remaining colored dough.
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