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Fall Leaf Cookie Recipe
Fall is in the air... Open the windows and enjoy the fresh air while baking Fall Leaf Cookies!
- 1 cup Sugar
- 1/2 cup Butter or Margarine, softened
- 1/2 cup Shortening
- 1 1/2 teaspoons Vanilla
- 2 Eggs
- 3 cups Gold Medal® All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- Yellow Food Color
- Red Food Color
- Green Food Color
Heat oven to 400ºF. Stir together sugar, butter and shortening in large bowl. Stir in vanilla and eggs. Stir in flour, baking soda and salt.
Divide dough into 3 equal parts. Stir 8 drops yellow food color into 1 part dough to make yellow dough. Stir 8 drops yellow and 3 drops red food color into another part dough to make orange dough. Stir 10 drops red, 8 drops green and 3 drops yellow food color into remaining dough to make brown dough.
Drop small portions of each of the 3 colors of dough close together in random pattern onto lightly floured cloth-covered surface. Roll doughs together into marbled pattern to 1/8-inch thickness. Cut with 2 1/2- to 3-inch leaf-shaped cookie cutter. Place about 2 inches apart on ungreased cookie sheet.
Bake 6 to 7 minutes or until no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Dip edges of baked and cooled cookies in melted milk, semisweet or dark chocolate for a decorative and tasty finish.
Place the dough between flat wooden or plastic rulers or between 1/8-inch-thick wooden dowels from a craft or home store. Roll the rolling pin over the rulers or rods to make the dough an even thickness.
It's easy to make leaf-shaped cutout cookies look like the real thing. To make the veins, just use a table knife to score the cookie dough before baking--that's all there is to it! During baking, the cookies puff slightly and the veins show up nicely when they're done. For inspiration, check out leaves on trees in your yard or in floral arrangements.
Prep Time: 55 min Total Time: 1 hr 35 min # Servings: 48
You're sure to have a good time and a tasty treat!
(Recipe source: www.bettycrocker.com)