Autumn Leaves - Sugar Cookie Recipe
"Tailgating Recipes Online"
2 1/4 cups all-purpose flour, plus flour for dusting
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
1 egg white, beaten until foamy and mixed with 1 teaspoon water
Sugar sprinkles for topping
In a medium bowl, stir together the flour, cream of tartar, baking soda and
salt. In a large mixing bowl, using an electric beater, cream the butter and
sugar. Beat in the eggs and vanilla. Using a wooden spoon, add the dry
ingredients and mix until a dough is formed.
Divide the dough into 3 parts and place each part in a separate small bowl. Add
a few drops of food coloring (not too much to start) to each bowl: yellow in
bowl one, yellow and red to make orange in bowl two and green in bowl three. Mix
the dough in each bowl until colors are evenly distributed.
Before you begin, clear a flat space in the refrigerator. Cut 3 sheets of waxed
paper and place on a work surface. Using a tablespoon, drop blobs of dough onto
the waxed paper in a random way until the dough is evenly distributed between
the 3 sheets and all the colors have been used. Push the dough blobs rather
close together but not touching. They need room to spread. Top with another
sheet of waxed paper.
Using a rolling pin, flatten the dough and roll it out to an even thickness,
about 1/8 inch. Place the sandwiched dough "package" in the refrigerator. Repeat
with the other two pieces of dough, stacking the packages. The dough may be
refrigerated for 2 days in advance of baking.
Preheat the oven to 350° F. Remove one slab of dough from refrigerator. Peel off
the top sheet of waxed paper, but do not discard. Lightly dust the surface of
the dough with flour, patting it on the whole surface with the palm of your
hand. Replace the top sheet of waxed paper loosely, and flip the "package" over.
Peel off the second sheet of waxed paper and discard it. Dust the second side of
dough lightly with flour with the palm of your hand. Just leave the bottom sheet
of waxed paper in place.
Cut shapes with floured cookie cutter, and place them on cookie sheets that have
been covered with parchment paper or spritzed with nonstick baking spray. Brush
cookies with beaten egg white and sprinkle cookies with a light coating of
sugar. The cookies may also be left plain or decorated after baking.
Bake for 10 to 12 minutes or until set and lightly browned. Allow cookies to
rest on the tray for 2 minutes before using a metal spatula to transfer to racks
to cool. The cookies will keep several weeks when stored in airtight containers.
Keep in the freezer for longer storage.
Makes about 4 dozen, depending on the thickness and the size of the cutter.