Fall Cookie Leaves
  1. Whisk together flour & salt in a small bowl.
  2. Beat together butter & sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a hand mixer. Beat in egg & vanilla. Reduce speed to low & add dry ingredients, mixing until just combined.
  3. Divide dough into 4 different bowls. Add a couple of drops of color to each portion of dough. Form into disks. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
  4. Preheat oven to 350 F.
  5. On a floured work surface, place dollops of colored cookie dough next to each other. Using a floured rolling pin, roll out to a thickness of 1/4-inch. Don’t OVER ROLL cookie dough.
  6. Using different leaf cookie cutters, cut out various leaf shapes. Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart. Sprinkle with coarse sugar if you wish.
  7. Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, do not overbake. Transfer to racks to cool completely.
Recipe Notes
  • You can just sprinkle with coarse sugar or if you prefer, glaze them as I did.
  • Because it just happens to be Halloween, I added a few ‘cinnamon sugar tortilla bats’ to my tray just for fun.