Autumn Leaf Cutouts Recipe

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.