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Autumn Leaf Cookies Recipe
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Cream cheese package||3 Ounce, softened (1 Package)|
|Orange juice||2 Tablespoon|
|Grated orange peel||2 Tablespoon|
|All purpose flour/Unbleached flour||3 1⁄2 Cup (56 tbs)|
|Baking soda||1 Teaspoon|
|Cream of tartar||1 Teaspoon|
|For buttery decorator icing|
|Semi-sweet chocolate chips||1⁄3 Cup (5.33 tbs), melted|
|Red food coloring||8 Drop|
|Yellow food coloring||8 Drop|
Serving size: Complete recipe
Calories 4669 Calories from Fat 2054
% Daily Value*
Total Fat 233 g359.1%
Saturated Fat 122.5 g612.7%
Trans Fat 0 g
Cholesterol 695.3 mg
Sodium 2595.7 mg108.2%
Total Carbohydrates 592 g197.3%
Dietary Fiber 15.1 g60.2%
Sugars 225.4 g
Protein 62 g123.2%
Vitamin A 121.1% Vitamin C 93%
Calcium 20.1% Iron 121%
*Based on a 2000 Calorie diet
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.