Colorful Autumn Leaf Cut-Out Cookies
Serving Size / Yield
- 2 C. butter, softened
- 1 1/2 C. sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 5 1/2 C. flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- red, green, orange, and yellow paste food coloring
- 1 1/3 C. confectioners' sugar
- 5-7 tsp. warm water
- 1 Tbs. meringue powder
- 1/4 tsp. almond extract
- 2 Tbs. coarse sugar
In a bowl, cream the butter and sugar until the mixture is light and fluffy. Beat the eggs and vanilla into the mixture. In another bowl, whisk the flour, baking soda, and salt. Gradually beat the dry ingredients into the wet.
Divide the dough into four parts and tint each part red, green, orange, and yellow Shape each part of the dough into discs and wrap in plastic wrap. Refrigerate for 30 minutes or until firm enough to roll.
Heat the oven to 350 degrees. On a floured surface, roll out each portion of dough to a 1/4-in. thickness. Cut each disc with a leaf shaped cookie cutter, placing them 2 in. apart on a lightly greased baking sheet. Bake each sheet for 14 to 17 minutes, or until golden brown. Cool completely on wire racks.
Meanwhile, combine the confectioners' sugar, water, meringue powder, and almond extract. Beat until well combined. Pipe or drizzle the icing on the cookies as desired.