Today I am very excited to share with you my favorite family tradition. My mom and I have been making these cookies {recipe from a 1993 issue of
Martha Stewart Living} since I was in first grade. Twenty years later we have made them together every year, minus one {sorry Mom!} These leaf cookies are always a crowd pleaser, I swear every year I make them people tell me I should open up my own bakery. The best part about them is while they are quite impressive to look at they are
so so so easy {I know a lot of people say that, but in this case it really is true}!
Fall Leaf Cookies
Makes approximately 40 large cookies, 60 small
6 egg yolks
4 eggs
2 cups butter, softened
2 1/8 cups white sugar
7 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
In a large bowl cream together the butter and sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Add the vanilla. Combine flour, baking powder, and salt - stir into sugar mixture. Cover dough and chill for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or cover with parchment paper. On a floured surface roll the dough out to 1/2 inch thick and cut into desired shapes using leaf cookie cutters. Place 2 inches apart on the prepared baking sheets.
Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
6 cups sifted confectioners sugar
6 large egg whites (we use powdered whites, just to be safe)
Almond extract to taste
Food coloring
Put sugar in a mixing bowl. With the mixer running slowly add the egg whites, allowing sugar to absorb them. Add just enough egg whites to get a smooth, slightly liquid consistency (you may not need all 6). Add almond extract and mix well.
Divide icing into small bowls and add food coloring as desired (we typically make red, yellow, green, and orange for these cookies).
ASSEMBLY
We love to play around when decorating these cookies, and since the icing is a nice, smooth consistency it allows us to swirl the icing to create a veiny or ombre-esque effect.
To create our "standard" cookie as photographed below, I typically spread one color on one side and a different on the other, leaving about a quarter inch in the center bare. Using a toothpick add a third color to the center of the cookie. Make sure you use enough icing so all of the colors are easy to swirl and work with. With your toothpick, lightly "pull" the center color through each side, creating the look of veins. Continue until you have reached the desired effect.
Let dry, and watch your friends be amazed!
