Autumn leaves

Yield: 40 Servings

Measure Ingredient
½ cup Butter; (no substitutes)
½ cup Packed brown sugar
1 teaspoon Baking powder
¼ teaspoon Salt
1 \N Egg
3 tablespoons Pure maple syrup or maple-flavor syrup
½ teaspoon Vanilla
1¾ cup All-purpose flour
\N \N Orange paste food coloring
\N \N Red paste food coloring

1. BEAT butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt; beat till comhined. Beat in egg, maple syrup, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.

2. DlVlDE dough into thirds. Leave one portion plain. Knead orange paste food coloring into another portion. Knead red paste food coloring into remaining portion. Chill dough for 1 hour or till easy to handle.

3. ROLL about a third of each color dough into I0-inch ropes on a lightly floured surface. Twist ropes together; fold in crosswise and flatten slightly. Roll ⅛ inch thick (keep remaining dough refrigerated). Cut with leaf-shape cookie cutters . Place cutouts 1 inch apart on greased cookie sheets. Score veins with a table knife or skewer. Gently gather and reroll scraps. Repeat with remaining dough.

4. BAKE in a 375 degree oven 7 to 9 minutes or till edges begin to brown.

Cool on wire racks.

NOTES : Be sure to use paste food coloring. Liquid coloring softens the dough so it's hard to handle and cutouts lose there shape.

Recipe by: Better Homes Christmas Book 1997 Posted to recipelu-digest Volume 01 Number 506 by Marie Smith <craftee@...> on Jan 12, 1998

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