Tuesday, November 13, 2012
Fall Leaf Sugar Cookies
Is it too soon to post another cookie? I guess it doesn't really matter to ask, since obviously here I am, posting it anyway. But for an entirely good reason - these are just too fun to not show you right away. That way you have plenty of time to make them. Because, if you haven't gone to the mall, or watched tv, or received 26 different toy catalogs in the mail, you might not have a clue that Thanksgiving is only 9 days away, after which it is officially "Christmas Time"!
Ladybug and I had a blast making these fall themed cookies yesterday. She was really upset because the city came and took away all our leaves! No, really - you rake your leaves to the curb and they come along, suck them up, mulch them, and haul them away. Awesome for parents, utterly devastating for toddlers. Really, how dare they take our leaves?!
We made these cookies to make up for the fact that now our yard has none. These cookies are fantastic - soft and delicious, no frosting necessary. I normally try to stay away from adding food coloring into our food, but these were just too cute to pass up. And Ladybug loved mixing the different colors of dough to get the different patterns.
Fall Leaf Sugar Cookies (Idea came from Country Living, Recipe from Allrecipes.com)
yields: 5 dozen cookies
1 1/2 cups butter, room temperature
2 cups sugar
1 tsp vanilla extract
5 cups flour
2 tsp baking powder
1 tsp salt
gel food coloring - red, orange, yellow, green
Preheat oven to 400F.
In a large bowl, cream together the butter and sugar until smooth.
Beat in the eggs and vanilla.
Sift the flour, baking powder and salt on top and mix until combined.
Divide the dough into 4 balls and use gel food coloring to tint each ball red, yellow, orange and green.
Place a piece of wax or parchment paper on the counter.
Tear off small chunks of each color of dough and plop it down on the parchment paper, alternating which colors touch each other (just use a small portion of each color, otherwise your whole counter will be taken over with dough!).
Roll the dough out so that you get a smooth dough about 1/4" to 1/2" thick to cut cookies from.
Place the parchment paper with the dough on it in the fridge for 15 minutes (during which time you can roll out the other dough).
Cut your cookies with leaf cookie cutters and place them on a parchment paper or silicone lined baking sheet.
** Hint: As you cut the cookies out, be careful with the scraps. I found it worked best to re-tear them into chunks and puzzle-piece them together before rolling them out again. If you just squash them all together the colors will end up blurred and not as vibrant.
Bake each tray for 6-8 minutes.
Cool on a wire rack.