1. Into large bowl, measure all ingredients. With mixer at low speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. Shape dough into ball; wrap and refrigerate dough 1 hour or until easy to handle.
2. Preheat oven to 350°F. Grease large cookie sheet. On lightly floured surface with floured rolling pin, roll out one-third of dough at a time 1/8 inch thick, keeping remaining dough refrigerated. With floured 3 1/2-inch leaf-shaped cookie cutter, cut dough into leaves. Place cookies, 1 inch apart, on cookie sheet.
3. Bake cookies 10 minutes or until golden. With pancake turner, remove to wire racks to cool. Repeat with remaining dough and trimmings. Store in tightly covered container.