Autumn Cookies

I love the color of Fall leaves!

The Vibrant colors on these cookies remind me so much of the pretty fall leaves 

back in Pennsylvania, where I'm from!

This cookie has a warm, cinnamony, nutmeggy, gingery, clovey taste!

I absolute love it!

They remind me of Halloween and Thanksgiving and everything wonderful about Autumn.

It's everything you LOVE about Autumn

in every bite !

Ingredients: 

makes 2-3 dozen, mine made 30

*depends on size of cookie cutter

1 1/2 c unsalted butter, softened

2/3 c light brown sugar

1 egg

1/2 teaspoon vanilla

3 c flour

1 tsp cinnamon

1/2 tsp salt

1/8 tsp ground ginger

1/8 tsp ground cloves

2 Tbsp unsweetened cocoa powder

Yellow, orange and red food colors

1/4 c semi sweet chocolate chips

Instructions:

1. Beat 1 1/2 c butter and 2/3 c brown sugar until fluffy. 
2. Add 1 egg and 1/2 tsp vanilla.
3. Mix in 3 c flour, 1 tsp cinnamon, 1/2 tsp salt, 1/8 tsp ground ginger and 1/8 tsp ground cloves. Mix until well combined.
4. Divide dough into 5 sections, reserve 1 section.
5. Add 2 Tbsp cocoa powder to 1 section, stir until blended in.
6. Add yellow food coloring to one section, red to another and blue/red to last section to create a maroon color.
7. Wrap dough in plastic and Refrigerate dough for 30-45 minutes.
8. Divide sections again (total 10 balls of dough)
9. Take 5 sections and create logs, carefully press colors together lightly. Twist strands.
10. Roll out dough on floured surface to 1/4-inch thickness.  
11. Cut out dough with leaf-shaped cutters, pumpkins etc.
12. Repeat with remaining dough sections and scraps.
13. Place cooke cut-outs on cookie sheet lined with silpat or parchment paper.
14. Bake in 350 degree oven for 10 minutes. Allow cookies to rest on cookie sheets for 3-5 minutes. Remove to wire racks, cool completely.
15. Place chocolate chips in plastic food storage bag, seal.  
16. Microwave 1 minute, knead bag lightly. Microwave for 30 second-intervals until completely melted. 
17. Cut off very tiny corner of bag.
18. Pipe chocolate onto cookies in vein-like patterns.

Instructions with pictures

Beat 1 1/2 c butter and 2/3 c brown sugar until fluffy. 

Add 1 egg and 1/2 tsp vanilla.

Mix in 3 c flour, 1/2 tsp salt 1 tsp cinnamon, 

1/8 tsp ground ginger and 1/8 tsp ground cloves.

 Mix until well combined.

Sprinkle dough with flour to handle/ cut dough.

Divide dough into 5 sections, reserve 1 section.

Add 2 Tbsp cocoa powder to 1 section, stir until blended in.

Add yellow food coloring to one section, red to another and 

blue/red to last section to create a maroon color.

Wrap dough in plastic and Refrigerate dough for 30-45 minutes.

Divide sections again (total 10 balls of dough).

Take 5 sections and create logs, carefully press colors together lightly. Twist strands.

Roll out dough on floured surface to 1/4-inch thickness.  

Cut out dough with leaf-shaped cutters, pumpkins etc.

Repeat with remaining dough sections and scraps.

Place cooke cut-outs on cookie sheet lined with silpat or parchment paper.

Bake in 350 degree oven for 10 minutes. 

Allow cookies to rest on cookie sheets for 3-5 minutes. 

Remove to wire racks, cool completely.

Place 1/4 c chocolate chips in plastic food storage bag, seal.  

Microwave 1 minute, knead bag lightly. 

Microwave for 30 second-intervals until completely melted. 

Cut off very tiny corner of bag.

Pipe chocolate onto cookies in vein-like patterns.