Autumn Leaf Cookies Recipe

In large bowl, beat sugar, butter and cream cheese until light and fluffy Add orange juice, vanilla, egg and orange peel; mix well.
Lightly spoon flour into measuring cup; level off Stir in flour, baking soda, cream of tartar and salt Cover with plastic wrap; refrigerate 2 hours or until firm.
Heat oven to 375°F.
Using stockinet-covered rolling pin and floured pastry cloth, roll out 1/4 to dough to 1/8-inch thickness.
Keep remaining dough refrigerated.
Cut with floured leaf design cookie cutter Place 1 inch apart on ungreased cookie sheets.
Bake at 375°F. for 4 to 6 minutes or until edges are light golden brown.
Immediately remove from cookie sheets; cool completely.
Repeat with remaining dough.
Prepare Buttery Decorator Icing as directed in recipe; divide into 2 small bowls.
To 1 bowl of icing, add chocolate; beat until well blended.
To other bowl of icing, add red and yellow food coloring; blend well.
Spread 1 side of cooled cookies with 1 icing and pipe veins on leaves with the other icing.
As you work, keep bowls of icing covered with wet paper toweling to prevent icing from drying out Allow icing to set several hours before storing cookies.