Autumn Leaf Cutouts Recipe

4.5 3 3
Autumn Leaf Cutouts Recipe
Autumn Leaf Cutouts Recipe photo by Taste of Home
Publisher Photo

Autumn Leaf Cutouts Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 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

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. 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. Yield: 4 dozen.
Originally published as Autumn Leaf Cutouts in Taste of Home November 2013

Nutritional Facts

1 cookie: 162 calories, 8g fat (5g saturated fat), 29mg cholesterol, 96mg sodium, 21g carbohydrate (10g sugars, 0 fiber), 2g protein.

  • 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 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. Yield: 4 dozen.
Originally published as Autumn Leaf Cutouts in Taste of Home November 2013

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAutumn Leaf Cutouts

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
hchambers User ID: 7140928 234914
Reviewed Oct. 13, 2015

"We made these to take to school for a fall themed party, they turned out great. All the kids loved the fact that they were different colors. We used regular piping frosting for the trim. It was a fun treat to make with the kids."

MY REVIEW
aug2295 User ID: 4631582 198752
Reviewed Nov. 21, 2013

"Tasty and not hard to make. The food coloring got a bit messy."

MY REVIEW
Happygma User ID: 5114408 120875
Reviewed Oct. 24, 2013

"These turned out beautifully. The dough was easy to make and to work with. It held its shape very well. I used orange and yellow, combining some to make authentic looking leaves as suggested. I did not like the glaze used to pipe, however. Although it piped well, it tasted strictly like confectionary sugar -- never good. But I'll use this cookie recipe often. Thank you for sharing."

Loading Image