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Fall Cookies




Source of Recipe


Macklinda


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
Nonstick cooking spray, optional
1 egg white, beaten until foamy
Sugar sprinkles for topping, optional



Recipe



1. In bowl, stir together 2 1/4 cups flour, cream of tartar, baking soda and salt. In large bowl, using electric beater, cream butter and sugar. Beat in eggs and vanilla. Using spoon, add dry ingredients and mix until a dough is formed.

2. Divide dough into 3 parts. Place each in a bowl. Add a few drops of food coloring to each; yellow in one, yellow and red in another to make orange, and green in third. Mix to evenly distribute colors.

3. Cut 3 sheets of wax paper and place on work surface. Using tablespoon, drop blobs of different colored dough onto waxed paper in a random way until the three colors are evenly distributed among the 3 sheets and all dough is used. Push different colored doughs close together but not touching, so they can spread. Top each dough collection with another sheet of wax paper.

4. With rolling pin, flatten the dough packages and roll out to even thickness, about 1/8 inch. Let dough rest in refrigerator. (Dough may be refrigerated for up to 2 days before baking.)

5. To bake, peel top sheet of wax paper from package but do not discard. Lightly dust dough with flour, patting it on whole surface. Replace paper loosely and flip package. Peel off second sheet of paper and discard. Dust dough lightly with flour. (Leave bottom sheet of paper in place.) Repeat with other packages.

7. Cut shapes with floured cookie cutter. Place on cookie sheets covered with parchment paper or nonstick spray. Lightly brush cookies with beaten egg white and lightly sprinkle with sugar. Cookies may also be left plain.

8. Bake in 350-degree oven for 10 to 12 minutes or until lightly browned. Allow cookies to rest on tray for 2 minutes before transferring to racks. Cookies keep several weeks refrigerated in airtight containers, or freeze for longer storage. Makes about 4 dozen cookies, depending on thickness and size of cutter.