Leaf Sugar Cookies with Pumpkin SpicePosted: October 17, 2011 | Author: Jena | Filed under: Artsy Fartsy, Experimentation, Holiday, Jena's work, playing with our food, Small Motor Skill, Tradition | 4 Comments »
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin spice
1 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
Combine dry ingredients, set aside.
With mixer on low speed, beat butter and sugar until blended. Increase speed to high, beat until light and fluffy, 5 minutes. On low speed, beat in eggs and vanilla until mixed, then beat in flour, just until blended. Shape dough into four equal disks.
Add a different autumnal color to each disk. Wrap and refrigerate overnight, or freeze until firm enough to roll, at least 2 hours.
Before rolling out the dough, you can combine 2 or three colors to create a marbleized look, like colors changing on a leaf. Roll out on lightly floured surface. Roll dough to 1/4 inch thick.
Cut out with cookie cutters. You can use a toothpick to decorate the dough before baking. I used a toothpick to draw the veins of the leaves.
Place cookies 1 inch apart on ungreased cookie sheet.
Bake at 350 F for about 12 to 15 minutes, depending on the size of your cut outs.
The cookies are being sold at a bake sale, proceeds going to Little J’s preschool.
While I’m baking, the boys use the pumpkin play dough to make their own cookies.