1. In a large bowl, beat sugar, butter, and cream cheese on medium
speed until light and fluffy ( 1 minute). Add egg and vanilla. Beat
until combined ( 1 minute).
2. In a medium bowl, combine flour, baking powder, salt, cinnamon,
cloves, and nutmeg. Add softened cream cheese to mixture; stir until
a dough forms.
3. Divide dough into four parts. Knead autumn food colorings
(yellow, orange, brown, and red) into each piece of dough.
4. Shape each piece of dough into a round ball; wrap each ball separately in plastic wrap. Freeze until slightly firm, about 15 minutes.
2 cups confec-
tioner’s sugar
½ cup ( 1 stick)
butter, softened
4 ounces softened
cream cheese (half of
an 8-ounce package)
1 egg
¼ tsp salt
Food coloring in
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colors (yellow,
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brown)
1 tsp vanilla extract
2½ cups all-purpose
flour
1 tsp cinnamon
½ tsp baking
powder
¼ tsp ground cloves
¼ tsp ground
nutmeg
3-inch leaf-shaped
cookie cutters
wooden skewers
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Making the Cookies
1. Preheat oven to 375°F. Divide each piece of colored dough into
small pieces. Gather about one-fourth of the dough from each color
and press together to form a multi-colored ball. Do not overwork or
colors will turn muddy. Continue pressing pieces of dough together
to form four multi-colored balls. Wrap three of the balls separately in
plastic wrap and chill until ready to use.
2. On a lightly floured surface, flatten ball with rolling pin and roll
out to ¼-inch thickness.
3. Using leaf-shaped cookie cutters, cut out cookies, re-rolling scraps
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4. Transfer cutout cookies to ungreased baking sheets. Using the tip
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5. Bake cookies until slightly browned on edges ( 7–9 minutes);
transfer to wire racks to cool.
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See TOS Summer ’08 Review
Which
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Designed to Train a Child’s Heart
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