Lunch: Autumn Leaf Cutouts Recipe

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

Instructions

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.

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