EASY FALL COOKIES RECIPES

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.

Steps:

• Prepare your sugar cookie dough.
• Divide the dough into 4 balls.
• Use red, yellow, orange and green gel colorings to tint each ball.
• Break off small portions of each ball.
• Randomly, start sticking them together until you have something that looks like a colorful log.
• Use the palm of your hands to flatten this colorful log piece.
• Place this flattened dough on a sheet of wax paper or parchment paper.
• Place a sheet of wax paper or parchment paper on top of the dough.
• Use a rolling pan to flatten out the dough.
• Use leaf cutters to cut out shapes.
• Place them on a cookie tray lined with parchment paper.
• Bake at 350 degrees for 6-8 minutes or until the cookies are golden brown along the edges. 
• Once the cookies cool down, use a black edible marker to draw details on the leaves. Enjoy!