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Autumn Leaf Cutouts

Total Time

Prep: 25 min. + chilling Bake: 15 min./batch + cooling

Makes

4 dozen

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
Autumn Leaf Cutouts Recipe photo by Taste of Home
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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

  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.

Nutrition Facts

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

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