LEAF SUGAR COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 24 to 36 sugar cookies
Number Of Ingredients 7
Steps:
- Sift the cake flour, baking powder and salt into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture in two batches until just combined. Divide the dough between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
- Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2- to 4-inch leaf cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350˚. Bake, switching the pans halfway through, until the cookies are slightly puffed and just slightly golden on the edge, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before decorating.
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!
AUTUMN LEAF PATCHWORK COOKIES
Make and share this Autumn Leaf Patchwork Cookies recipe from Food.com.
Provided by COOKGIRl
Categories Dessert
Time 15m
Yield 4 dozen
Number Of Ingredients 3
Steps:
- Divide the dough into four (or more) batches and tint each with food coloring.
- Create a multicolored patchwork by pressing dough pieces from each batch together on lightly floured parchment paper.
- Smooth with rolling pin to 1/4" thickness.
- Chill for 15 minutes, then cut out shapes using fall leaf-shaped cookie cutters.
- Bake according to your cookie recipe's instructions.
- Decorate: Create leaf veins with a toothpick, then sprinkle with sanding sugar (we used turbinado aka raw sugar instead).
- Prep does not include chilling or shaping.
Nutrition Facts :
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