Side Pannel
Autumn Leaves
Ingredients List
- 1/2 c Butter; (no substitutes)
- 1/2 c Packed brown sugar
- 1 ts Baking powder
- 1/4 ts Salt
- 1 Egg
- 3 tb Pure maple syrup or
- -maple-flavor syrup
- 1/2 ts Vanilla
- 1 3/4 c All-purpose flour
- Orange paste food coloring
- Red paste food coloring
Directions
1. BEAT butter in a medium mixing bowl with an electric mixer on medium to
high speed for 30 seconds. Add brown sugar, baking powder, and salt; beat
till comhined. Beat in egg, maple syrup, and vanilla. Beat in as much of
the flour as you can with the mixer. Stir in any remaining flour with a
wooden spoon.
2. DlVlDE dough into thirds. Leave one portion plain. Knead orange paste
food coloring into another portion. Knead red paste food coloring into
remaining portion. Chill dough for 1 hour or till easy to handle.
3. ROLL about a third of each color dough into I0-inch ropes on a lightly
floured surface. Twist ropes together; fold in crosswise and flatten
slightly. Roll 1/8 inch thick (keep remaining dough refrigerated). Cut with
leaf-shape cookie cutters . Place cutouts 1 inch apart on greased cookie
sheets. Score veins with a table knife or skewer. Gently gather and reroll
scraps. Repeat with remaining dough.
4. BAKE in a 375 degree oven 7 to 9 minutes or till edges begin to brown.
Cool on wire racks.
NOTES : Be sure to use paste food coloring. Liquid coloring softens the
dough so it's hard to handle and cutouts lose there shape.
high speed for 30 seconds. Add brown sugar, baking powder, and salt; beat
till comhined. Beat in egg, maple syrup, and vanilla. Beat in as much of
the flour as you can with the mixer. Stir in any remaining flour with a
wooden spoon.
2. DlVlDE dough into thirds. Leave one portion plain. Knead orange paste
food coloring into another portion. Knead red paste food coloring into
remaining portion. Chill dough for 1 hour or till easy to handle.
3. ROLL about a third of each color dough into I0-inch ropes on a lightly
floured surface. Twist ropes together; fold in crosswise and flatten
slightly. Roll 1/8 inch thick (keep remaining dough refrigerated). Cut with
leaf-shape cookie cutters . Place cutouts 1 inch apart on greased cookie
sheets. Score veins with a table knife or skewer. Gently gather and reroll
scraps. Repeat with remaining dough.
4. BAKE in a 375 degree oven 7 to 9 minutes or till edges begin to brown.
Cool on wire racks.
NOTES : Be sure to use paste food coloring. Liquid coloring softens the
dough so it's hard to handle and cutouts lose there shape.
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