Yield: 40 Servings
|½ cup||Butter; (no substitutes)|
|½ cup||Packed brown sugar|
|1 teaspoon||Baking powder|
|3 tablespoons||Pure maple syrup or maple-flavor syrup|
|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