FALL SHAPED COOKIE CUTTERS 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:

• Combine flour, baking powder and spices in a large bowl. Whisk to combine. Set aside.
• Beat the butter until smooth.
• Add sugar and brown sugar. Beat until fluffy.
• Add pumpkin, egg and vanilla. Beat until incorporated.
• Scrape down sides of the bowl.
• Gradually add flour mixture while beating at low speed.
• Continue beating until incorporated and dough is pulling into a ball.
• Place dough ball on clean work surface and kneed until you have a neat ball.
• Divide in half, flattening into a disk and place in plastic.
• Refrigerate for 30 minutes.
• Preheat oven to 350.
• Lightly flour a work surface.
• Roll out dough and cut into pumpkin shapes.
• Place on ungreased baking sheet and bake 9-11 minutes (slight browning of edges).
• Allow to cool completely before decorating.