Classic cookies become autumn leaves in this delectable recipe. Make them in solid colors or combine pieces of tinted dough for a multicolored effect.
—DARLENE BRENDEN SALEM, OR
PREP: 25 MIN. + CHILLING • BAKE: 15 MIN./BATCH + COOLING • MAKES: 4 DOZEN
2 cups butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
5 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Red, green, orange and yellow paste food coloring
1 1/3 cups confectioners’ sugar
5 to 7 teaspoons warm water
1 tablespoon meringue powder
1/4 teaspoon almond extract
2 tablespoons coarse sugar
1. 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.
2. 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.
3. 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 cookies 2 in. apart on greased baking sheets.
4. Bake 14-17 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely.
5. 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.