Cooler temperatures, beautiful changing leaves and the familiar scent of pumpkin pie spice are all signs of fall.
“The crisp air seems to inspire us all to start baking again,” says McCormick Executive Chef Kevan Vetter. “Create an autumn frosting palette with our new Color from Nature Food Colors, made from ingredients such as beets and turmeric.”
For more tips and recipes, visit McCormick.com.
Glazed Autumn Leaf Cookies
- 2 3/4 Cup Flour
- 1 Tsp Salt
- 1 Tsp McCormick Ground Cinnamon
- 1/2 Tsp McCormick Ground Nutmeg
- 1 Cup (2 Sticks)Butter Softened
- 1 1/2 Cups Sugar
- 1 Egg
- 2 Tsp McCormick Pure Vanilla Extract
- 2 Tsp McCormick Maple Extract
- Mix flour, salt, cinnamon and nutmeg in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer until light and fluffy.
- Add egg, vanilla and maple extract; mix well.
- Gradually beat in flour mixture on low speed until well mixed.
- Roll dough on generously floured surface to 1/4-inch thickness.Cut out leaves with 2- to 3-inch leaf-shaped cookie cutters.
- Place on baking sheets.
- Bake 8 to 10 minutes or until edges start to brown.
- Cool on baking sheets 1 minute.
- Remove to wire racks; cool completely.
- Prepare desired colors of glazes.
- Dissolve the designated amount of the Color from Nature Food Colors with water in small bowl.
- Stir in remaining ingredients until smooth.
- To glaze cookies, hold a cookie by its edge and dip the top into the glaze or spoon the glaze onto cookies using a teaspoon.
- Place iced cookies on wire rack set over foil-covered baking sheet to dry.
- Maroon Cookie Glaze: Use 1/2 tsp. berry color, 3 Tb. water (plus additional to dissolve color), 2 cups confectioners’ sugar and 1 tsp. cocoa powder.
- Forest Green Cookie Glaze: Use 1/2 tsp. Sky Blue color and 1/4 tsp. Sunflower, 3 Tb. water, 2 cups confectioners’ sugar and 1 tsp. cocoa powder.
- Pumpkin Cookie Glaze: Use 1 tsp. Sunflower color and 1/4 tsp. Berry color, 3 Tb. water and 2 cups confectioners’ sugar.