©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Fall Leaves Cookies (updated)

I originally made this last year at my cooking workshops at YCA.  I just made a batch for Miss V's Harvest Party.

1 cup LAND O LAKES® Butter, softened
1 cup sugar
1 LAND O LAKES® All-Natural Egg
2 tablespoons milk
1 1/2 teaspoons lemon extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Red, orange and yellow gel food colors

Combine butter and sugar in large bowl; beat at medium speed until creamy. Add egg, milk and lemon extract; continue beating until well mixed.

Reduce speed to low; add flour and baking powder. Beat until well mixed.Divide dough into thirds; place each portion into separate small bowl. Add very small amount of red gel food color to 1 portion; mix well. Add additional red gel for desired color, if necessary. Repeat with remaining dough portions and gel food colors.

Shape each dough into ball; flatten each ball to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours).

Heat oven to 400°F. Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto a lightly floured surface in a random pattern with dough pieces touching. Roll out dough to 1/4- to 1/8-inch thickness, forming a marbled design. Cut with 3-inch leaf-shaped cookie cutters.

Place cookies, 1 inch apart, onto ungreased cookie sheets.  Bake for 7 to 9 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheet; remove to wire cooling rack
The original recipe calls for almond extract and sanding sugar.  I subbed lemon since that is Miss V's favorite and she isn't a fan of sanding sugar so I skipped them.


Rebekah said...

are these out of the cookie bible?

Lynn said...

Nope, they are from an issue of Land O'Lakes Fall Baking magazine from last year.

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