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Ingredients
- 1 c. unsalted butter softened
- 1 c. granulated sugar
- 1 lrg egg
- 1 tsp vanilla extract
- 2 tsp baking pwdr
- 3 c. all-purpose flour autumn-colored sugar crystals optional
Directions
- Preheat oven to 400 F. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Mix flour and baking pwdr one c. at a time, mixing after each addition. The dough will be very stiff; blend last of the flour in by hand (if dough becomes too stiff to work, add in water, a tsp. at a time). Don't refrigeratedough.
- Divide dough into two balls. On a floured surface, roll each ball into a circle about 12 inches in diameter and about an eighth of an inch thick.
- Cut into leaf and acorn shapes as desired, dipping cookie cutters or possibly knife into flour before each use. If wished, sprinkle colored sugar crystals on top of some of the dough shapes.
- Bake cookies on an ungreased baking sheet on middle rack of oven for 6 to 7 min, or possibly till cookies are lightly browned.
- Makes about 2 dozen cookies.
- To decorate, frost with icing, using: 3 level Tbs. meringue pwdr 4 c. sifted confectioners sugar 6 Tbs. water
- Beat pwdr, sugar and water at low speed for 7 to 10 min. (10 to 12 min at high speed for portable mixer) till icing forms peaks.
- Yield: About 1 c. of icing.
- Sprinkle with colored sugar crystals; or possibly paint details such as leaf edges, leaf veins and acorn c. using icing color thinned with vanilla extract.
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