I shared my Autumn Leaves Hand Iced Cookies last week. I had a order for a Fall Cookie Bouquet and paired the Leaf Cookies with Acorns:
Autumn Hand Iced Cookies
- 6 cups flour
- 3 tsp baking powder
- 2 cups butter (if using salted, omit salt ingredient listed below)
- 2 cups granulated 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, then add a little at a time to butter mixture. Mix until flour is incorporated and the dough comes together. Do not over mix or dough may become tough.
- Chill for 1 to 2 hours.
- Roll to desired thickness and cut shapes with cookie cutters. Bake on ungreased baking sheet at 350 degrees F 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 powdered sugar
- 1/3 cup light corn syrup
- 1-2 TB clear vanilla and/or clear almond extract
- milk or water to adjust consistency
- Mix powdered sugar, corn syrup and flavorings together at a low speed until thoroughly blended. 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.
Add outline icings to parchment paper cones or icing bags with tiny tips. Outline the design onto your cookie with the thick icing. Use thinner icing to fill in the design by either spooning small amount in and spreading around or using icing bags to squeeze out and spread around.
After the cookies have dried completely, go back with the thicker icing and draw on any additional designs or details you like.