LEAF COOKIES
Fall into favor with guests and family when you serve these melt-in-your-mouth sugar cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. 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.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 55 mg
LEAF SUGAR COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 24 to 36 sugar cookies
Number Of Ingredients 7
Steps:
- Sift the cake flour, baking powder and salt into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture in two batches until just combined. Divide the dough between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
- Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2- to 4-inch leaf cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350˚. Bake, switching the pans halfway through, until the cookies are slightly puffed and just slightly golden on the edge, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before decorating.
MAPLE LEAF COOKIES
These tasty cookies are perfect for a Canada Day celebration-and the rest of the year as well, says Lynda Harnish of Pembroke, Ontario. "I make big batches at Christmas time for my family," she relates. "We can't get enough of them."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 6 dozen.
Number Of Ingredients 18
Steps:
- In a bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine flour, cream of tartar, baking soda and salt; add to creamed mixture and mix well. Roll out on a floured surface to 1/8-in. thickness; cut with a cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned (do not overbake). Remove to wire racks to cool. For frosting, beat confectioners' sugar, butter, vanilla and salt. Add syrup; beat until smooth. If leaf veins are desired, set aside 1/2 cup; add food coloring to remaining frosting. Spread red frosting on cookies. Cut a small hole in the corner of a pastry or plastic bag; insert round tip into bag. Fill bag with reserved frosting; pipe veins on leaves.
Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
MAPLE LEAF COOKIES
With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall gift.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 8 dozen
Number Of Ingredients 9
Steps:
- Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).
- Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.
- Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes.
- Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)
MAPLE MARBLED LEAF COOKIES
Wherever you serve them, people are likely to fall for these cookies, and it's no wonder why: They're absolutely autumnal all the way through. The cookie dough gets a jump start from Betty's perfect sugar cookie mix before buttery maple extract and warm cinnamon are added. Cutting cookies into leaf shapes is fun and easy-use any shape you like, or make an assortment!-and the final step is to add a little fall color. Dipping cookies in a bowl of marbled red, orange and yellow frosting is not only easy-all you need is a container of Betty Crocker™ Rich & Creamy vanilla frosting and some food color-but it also leaves each cookie with a unique pattern and smooth bakery-style frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 22
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, egg, cinnamon and maple extract until soft dough forms.
- On floured surface, roll dough 1/4 inch thick. Cut with 3 1/2-inch leaf-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
- Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
- In 2 small bowls, place 2/3 cup each of frosting; tint 1 bowl orange and 1 bowl yellow by stirring in food color to desired color. Tint remaining frosting with red food color to desired color. In large microwavable bowl, spoon colored frostings in bottom. (Do not mix colors together.) Microwave uncovered on High 20 to 30 seconds or until warmed and thinner consistency. Pull table knife through warmed frosting several times to make swirls.
- Dip top side of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting mixture in microwave to maintain dipping consistency, and repeat swirling, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 22 g, TransFat 0 g
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FALL LEAVES SUGAR COOKIES RECIPE | LAND O’LAKES
From landolakes.com
4.2/5 (18)Total Time 1 hr 1 minServings 48Calories 80 per serving
- Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.
- Divide dough into thirds; place each portion into separate bowls. 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 2-3 hours or until firm.
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- Dye each piece of dough a different color with the food dye, until you are satisfied with the colors.
- In a large bowl combine all doughs. Onto a lightly floured surface using a rolling pin, roll out dough to about 1/2” thick and cut leaves out with cookie cutters.
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