Fall Cookies
Source of Recipe
Milwaukee Journal Sentinel
Recipe Introduction
"Here's your chance to play Mother Nature. Transform a classic sugar-cookie dough into tinted edible autumn leaves. All it takes is a little artsy-craftsy handiwork.
It's easy. Make up the dough, divide it into three parts and tint each part a seasonal color: yellow, orange and green.
The multiple colors in the finished cookies occurs when bits of different colored doughs are randomly dropped onto waxed paper before rolling into flat sheets. The waxed paper makes for easy handling and even rolling. And for once, accidental over-baking only adds to the theme because browned edges look authentic.
Be sure to clear a flat place in the refrigerator so the sheets of dough will lie flat.
After the dough is chilled, the waxed paper is removed and the dough floured and cut into shapes with a leafy cutter. The unpredictable pattern of colors is delightful. Just before baking, add a sprinkle of colored sugar for a bit of sparkle.
Cut out and keep this recipe with your cookie collection because this is a crisp sugar cookie that is perfect for cutouts in any season. Just omit the food coloring to tailor the recipe to other occasions."
List of Ingredients
2 1/4 cups flour, plus flour for dusting
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
Food coloring
1 egg white, beaten until foamy
Sugar sprinkles for topping, optional
Recipe
In medium bowl, stir together 2 1/2 cups flour, cream of tartar, baking soda and salt. In large mixing bowl, using electric beater, cream butter and sugar. Beat in eggs and vanilla. Using wooden spoon, add dry ingredients and mix until dough is formed.
Divide dough into 3 parts and place each part in separate small bowl. Add a few drops of food coloring (not too much to start) to each bowl: yellow in bowl one, yellow and red to make orange in bowl two and green in bowl three. Mix dough in each bowl until colors are evenly distributed.
Before you begin, clear flat space in refrigerator. Cut 3 sheets of waxed paper and place on work surface. Using tablespoon, drop blobs of different colored dough onto waxed paper in random way until the three colors of dough are evenly distributed between the 3 sheets and all colors have been used. Push different colored doughs close together but not touching. They need room to spread. Top each dough collection with another sheet of waxed paper.
Using rolling pin, flatten all three dough packages and roll them out to an even thickness, about 1/8 inch. Place dough packages in refrigerator. (Dough may be refrigerated for up to two days before baking.)
To bake, remove 1 dough package from refrigerator. Peel off top sheet of waxed paper but do not discard. Lightly dust surface of dough with flour, patting it on the whole surface with the palm of your hand. Replace top sheet of waxed paper loosely and flip package over. Peel off second sheet of waxed paper and discard it. Dust exposed dough lightly with flour. (Leave bottom sheet of waxed paper in place.) Repeat with other dough packages.
Cut shapes with floured cookie cutter and place on cookie sheets that have been covered with parchment paper or spritzed with non-stick baking spray, if desired. Lightly brush cookies with beaten egg white and sprinkle with a light coating of sugar, if desired. The cookies may also be left plain or decorated after baking.
Bake in 350-degree oven for 10 to 12 minutes or until set and lightly browned. Allow cookies to rest on tray for 2 minutes before using metal spatula to transfer to racks to cool. The cookies will keep several weeks when stored in refrigerator in airtight containers. Keep in freezer for longer storage. Makes about 4 dozen cookies, depending on thickness and size of cutter.
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