Autumn Leaf Cookies

Looking for a beautiful dessert? Then check out these colorful chocolate frosted cookies.

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  • prep time 1 hr 45 min
  • total time 3 hr 45 min
  • ingredients 20
  • servings 96
 

Ingredients

Cookies

1
cup sugar
1
cup margarine or butter, softened
1
(3-oz.) pkg. cream cheese, softened
2
tablespoons grated orange peel
2
tablespoons orange juice
1
teaspoon vanilla
1
egg
3 1/2
cups all purpose flour
1
teaspoon baking soda
1
teaspoon cream of tartar
1/2
teaspoon salt

Frosting

1/2
cup butter, softened
1/4
cup shortening
1
teaspoon vanilla
1/8
teaspoon salt
4
cups powdered sugar
2
to 4 tablespoons milk
1/3
cup semi-sweet chocolate chips, melted
8
drops red food color
8
drops yellow food color

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, combine sugar, 1 cup margarine and cream cheese; beat until light and fluffy. Add orange peel, orange juice, 1 teaspoon vanilla and egg; blend well. Add flour, baking soda, cream of tartar and 1/2 teaspoon salt. Cover with plastic wrap; refrigerate 2 hours or until firm.
  • 2 Heat oven to 375°F. Using stockinette-covered rolling pin and floured pastry cloth, roll out 1/4 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured leaf-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheets.
  • 3 Bake at 375°F. for 4 to 6 minutes or until edges are light golden brown. Immediately remove from cookie sheets; cool 15 minutes or until completely cooled.
  • 4 In large bowl, combine butter and shortening; beat until light and fluffy. Add 1 teaspoon vanilla and 1/8 teaspoon salt. Beat in powdered sugar 1 cup at a time, scraping down sides of bowl. Add 2 tablespoons milk; beat at high speed until light and fluffy. Add enough additional milk for desired spreading consistency.
  • 5 Divide frosting into 2 small bowls. To one bowl of frosting, add melted chocolate; beat until well blended. To other bowl of frosting, add red and yellow food color; blend well. Spread cooled cookies with 1 of the frostings; pipe veins on leaves with other frosting. Let stand until set.
  • 1 In large bowl, combine sugar, 1 cup margarine and cream cheese; beat until light and fluffy. Add orange peel, orange juice, 1 teaspoon vanilla and egg; blend well. Add flour, baking soda, cream of tartar and 1/2 teaspoon salt. Cover with plastic wrap; refrigerate 2 hours or until firm.
  • 2 Heat oven to 375°F. Using stockinette-covered rolling pin and floured pastry cloth, roll out 1/4 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured leaf-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheets.
  • 3 Bake at 375°F. for 4 to 6 minutes or until edges are light golden brown. Immediately remove from cookie sheets; cool 15 minutes or until completely cooled.
  • 4 In large bowl, combine butter and shortening; beat until light and fluffy. Add 1 teaspoon vanilla and 1/8 teaspoon salt. Beat in powdered sugar 1 cup at a time, scraping down sides of bowl. Add 2 tablespoons milk; beat at high speed until light and fluffy. Add enough additional milk for desired spreading consistency.
  • 5 Divide frosting into 2 small bowls. To one bowl of frosting, add melted chocolate; beat until well blended. To other bowl of frosting, add red and yellow food color; blend well. Spread cooled cookies with 1 of the frostings; pipe veins on leaves with other frosting. Let stand until set.

EXPERT TIPS

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Expert Tips

For more vivid tints, use paste food color instead of liquid.

Cover any unused icing tightly with plastic wrap and refrigerate it for up to two weeks.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 cookie
Calories
80
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
5mg
5%;
Sodium
65mg
65%;
% Daily Value*:
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.