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Autumn Leaf Cutouts

 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
48 ServingsPrep: 25 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 2 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure 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 McCormick® Pure Almond Extract
  • 2 tablespoons coarse sugar

Directions

  • 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 wrap.
  • 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

2 of 2

Autumn Leaf Cutouts (continued)

Directions (continued)

  • 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. Yield: 4
  • dozen.
Nutritional Facts: 1 cookie equals 162 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 96 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.