FALL COOKIE DOUGH 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:

• Review all recipe notes and instructions before beginning.
• Pulse the graham crackers into a fine crumb in a large food processor.
• In a large mixing bowl, combine the sweetened condensed milk, pumpkin, pumpkin pie spice, cinnamon, and salt. Whisk until smooth.
• Pour all of the graham cracker crumbs into the sweetened condensed milk mixture. Fold until about half of the crumbs are combined.
• Add the marshmallows and chocolate chips. Continue folding until well combined. Enjoy immediately or chill for 2 hours for a firmer consistency.