AUTUMN COOKIES RECIPE RECIPES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Cream sugars with the butter. Add the egg, vanilla extract and milk then mix well. In a separate bowl combine all dry ingredients. Slowly add the wet mixture into the dry mixture and continue to stir until completely mixed. Once all ingredients are blended fold in the autumn olive berries.
• Drop by spoonfuls onto the baking sheet leaving about 1” between cookies. Bake 12-15 minutes until thoroughly baked (test with a toothpick to ensure the centre is dry).

Steps:

• 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.
• Divide dough into thirds; place each portion into separate bowls. Add very small amount of red gel food color to 1 portion; mix well. Add additional red gel for desired color, if necessary. Repeat with remaining dough portions and gel food colors.
• 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.
• Heat oven to 400°F.
• 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.
• Place cookies, 1 inch apart, onto ungreased 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.