Autumn leaf cookies

Autumn has slowly crept into our homes and kitchens, burning stoves and removing fragrant recipes from our old notebooks that warm both home and soul. It’s also time for biscuits, be they grandmothers, gingerbread cookies or chocolate chip cookies.

Wrapped as a gift, packaged in a tin box or stored in a jar that adorns the table, the biscuits create some new memories. Today’s biscuit recipe is reminiscent of the famous sugar cookie, they are crunchy and chewy, but actually it’s just a simple crisp biscuit that everyone will love. So let them make your everyday life a little yummier.



  1. 1 cup of butter, softened
  2. 1 cup of sugar
  3. 1 large egg
  4. 2 tablespoons of milk
  5. 1/2 teaspoons of almond extract
  6. 1/2 cups of all-purpose flour
  7. 1 teaspoon of baking powder
  8. Red, orange and yellow gel food colors


  1. Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.
  2. Divide dough into thirds; place each portion into separate bowls. Add very small amount of red gel food color to portion; mix well. Add additional red gel for desired color, if necessary. Repeat with remaining dough portions and gel food colors.
  3. Shape each dough into ball; flatten each ball to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
  4. Heat oven to 400°F.
  5. Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto well-floured surface in random pattern with dough pieces touching. Roll out dough to 1/4- to 1/8-inch thickness, forming marbled design. Cut with 3-inch leaf-shaped cookie cutters.
  6. Place cookies, 1 inch apart, onto un-greased cookie sheets. Sprinkle with decorator sugar. Bake 7-9 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.

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