How to make fall leaves Decorated Sugar cookies Recipe. This Decorated Sugar cookies Recipe is easy to make and tastes great. These fall leaves are adorable
For these cookies you may have to make two bowls of icing.
Instructions
Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
Add all 4 eggs at one time…Continue to mix. -Add the vanilla.. Continue mixing.
Sift the four, baking powder, and salt together.
Add the dry mixture to the wet mixture.
Continue mixing to make sure all ingredients are thoroughly blended.
Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
Preheat oven to 325 degrees.
Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter.
Roll the dough out on the cutting board and using your Pumpkin cookie cutter begin to make yourcookies.
Line the cookie sheet with parchment paper.
Using a metal spatula move the cut cookie to the parchment lined cookie sheet.
Bake at 325 degrees for 8 minutes. Check to see if the cookie are thoroughly baked.
Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).
Icing Directions:
Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring) If icing is not stiff enough add 1/4 C powder sugar.
Pull out 4 bowls and divide the icing equally into each bowl.
Bowl #1 , add several drops of brown gel food coloring stirring well until all of the color is blended.
Bowl #2, add several drops of orange gel food coloring stirring well until all of the color is blended.
Bowl #3, add several drops of red gel food coloring stirring well until all of the color is blended.
Bowl#4, add several drops of yellow gold gel food coloring stirring well until all of the color is blended.
Spoon each of the icings into individual frosting bags with a #5 tips.... twist the open end of the bag to push the icing to the tip