Ingredients
1
cup butter, softened
1
cup granulated sugar
1
teaspoon vanilla
1 1/2
teaspoons almond extract
1
egg
2 3/4
cups Gold Medal™ all-purpose flour
1/2
teaspoon salt
4
cups powdered sugar
6
tablespoons meringue powder
7
tablespoons water
Brown, orange, red and yellow paste food color
Preparation
In large bowl, beat butter and granulated sugar with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in vanilla, 1/2 teaspoon of the almond extract and the egg. On low speed, gradually beat in flour and salt until blended. Wrap dough in plastic wrap; refrigerate 1 hour or until firm yet pliable.
Heat oven to 350°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch leaf-shaped cutters. On ungreased cookie sheets, place cutouts 1 inch apart. Bake 12 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
In large bowl, beat powdered sugar, meringue powder, 6 tablespoons of the water and remaining 1 teaspoon almond extract with electric mixer on low speed until blended. Tint 1/2 cup icing with brown paste food color. Cover tightly with plastic wrap; set aside. Stir remaining 1 tablespoon water into remaining icing. Divide and tint with desired paste food colors. Pipe or spread frosting onto cookies. Use reserved brown icing to outline and decorate leaves.
