Like HowStuffWorks on Facebook!

Autumn Leaves


Autumn Leaves

Autumn Leaves

Yield

Makes about 2 dozen cookies

Ingredients

1-1/2 cups (3 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 teaspoon vanilla
3-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons unsweetened cocoa powder
Yellow, orange and red food colorings
1/3 cup semisweet chocolate chips

Preparation

  1. Beat butter, brown sugar and vanilla in large bowl with electric mixer at medium speed until light and fluffy. Add flour, cinnamon, salt, ginger and cloves; beat at low speed until well blended.
  2. Divide dough into 5 equal sections. Stir cocoa into 1 section until well blended. (If dough is too dry and will not hold together, add 1 teaspoon water; beat until well blended and dough forms ball.) Stir yellow food coloring into 1 section until well blended. Repeat with 2 sections and orange and red food colorings. Leave remaining 1 section plain.
  3. Preheat oven to 350°F. Lightly grease cookie sheets. Working with half of each dough color, press colors together lightly. Roll dough on lightly floured surface to 1/4-inch thickness. Cut dough with leaf-shaped cookie cutters of various shapes and sizes. Place cutouts 2 inches apart on prepared cookie sheets. Repeat with remaining dough sections and scraps.
  4. Bake 10 to 15 minutes or until edges are lightly browned. Remove to wire racks; cool completely.
  5. Place chocolate chips in small resealable food storage bag; seal. Microwave on HIGH 1 minute; knead bag lightly. Microwave on HIGH for additional 30-second intervals until chips are completely melted, kneading bag after each 30-second interval. Cut off tiny corner of bag. Pipe chocolate onto cookies in vein patterns.

Check out more recipes for Fall



More to Explore