Every fall a group of my friends and their kids get together to celebrate fall with what we call the Fall Festival. We all get together and trek out to the pumpkin patch to pick out the perfect pumpkins. After lunch we gather at my house to have the kids paint their pumpkins and enjoy cookies, apple cider and the popular candy corn/peanuts mix! This is a favorite fall tradition. This weekend is the annual Fall Festival, so I had to get busy making cookies. I found this new cookie idea on Pintrest, but there were no directions or recipe at the link. I thought, “I can do this!”
Sugar Cookie Recipe
by Real Simple Magazine
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1/3 cup vegetable shortening (such as Crisco)
2 large eggs, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract
Combine the flour, baking powder, and salt in a large mixing bowl, set aside.
Combine the butter and shortening in the bowl of an electric mixer and cream until smooth. Slowly add the sugar, beating on medium. Add the eggs, one at a time, beating well after each one. Add the vanilla.
With a wooden spoon, stir the dry ingredients in the creamed mixture 1 cup at a time.
Divide the dough into four bowls and add food coloring / paste. I used red, green, orange and yellow.
Next, I broke off small pieces of dough and stuck them side by side on a floured surface.
Roll the dough flat mixing the colors. And use leaf cookie cutters to cut out the shapes.
Bake cookies at 350 degrees for 12-14 minutes or until golden brown around the edges. Transfer to a cooling rack.
We shall see if these cookies can replace the maple frosted cut-out cookies I have made previous years. These sure were a lot quicker to make.