Shirley's Recipes

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Name: Autumn Leaf Cookies
Key Ingredient: all-purpose flour
Preparation: mix, stir, bake
Cuisine: American
Source: Betty Crocker Crazy About Cookies #72
Food Group: sugar
Meals: party, snack, lunch
Courses: cookies
Temperature: room
Effort: average
Prep. Time: :30
Elapsed Time: 1:00
Occasion: Fall, Halloween, Thanksgiving
Comments: I use paste food color available at craft stores in the cake decorating section.
Servings: 2 to 4 dozen cookies depending on the size of the cookie cutter

1 cup granulated sugar
1/2 cup (1 stick) margarine or butter, softened
1/2 cup shortening
1-1/2 teaspoons vanilla extract
2 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Yellow, red and green food color

Heat oven to 400F. Mix sugar, margarine and shortening in large bowl. Stir in vanilla extract 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 a random pattern onto a lightly floured cloth-covered surface. Roll doughs together into a marbled pattern to 1/8-inch thickness. Cut with a 2-1/2 to 3-inch leaf-shaped cookie cutter. Place on a ungreased cookie sheet. Bake for 6 to 7 minutes or until no indentation remains when touched. Remove from cookie sheet; cool.

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