I love the Fall! It’s my favorite time of year.
There are a lot of Fall Festivals here in North Carolina once it cools down and I get a lot of orders for my Autumn Leaf cookies. Here are my favorites:
• 6 cups flour
• 3 tsp. baking powder
• 2 cups unsalted butter
• 2 cups sugar
• 2 eggs
• 2 tsp. vanilla extract, almond or desired flavoring
• 1 tsp. salt
- Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
- Chill for 1 to 2 hours
- Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3″ cookies.
• 2 lbs of powedered sugar
• 1/3 cup light Karo corn syrup
• 1-2 TBS of clear vanilla and or clear almond extract (or some of both).
• milk or water to adjust consistency
- Mix powdered sugar, corn syrup and flavorings together at a low speed until thoroughly blended without any small pockets of powdered sugar. Do not use high speed or you will end up with bubbles.
- For thicker icing to use for outlining or writing, add additional powdered sugar until you get the desired consistency.
- For thinner icing to fill in designs, add very small amounts of milk or water until you get the consistency you want.
- Can be stored in the refrigerator for a week, but should be room temperature again before using.