Rosanna Pansino’s AUTUMN LEAF COOKIES from “Baking All Year Round”

Cookies:

2 ¼ cups gluten-free 1-to-1 baking flour

¼ teaspoon baking soda

¼ teaspoon salt

10 tablespoons vegetable shortening

1 cup granulated sugar

1 large egg

1 teaspoon almond extract

½ teaspoon vanilla extract

Food Coloring: red, orange and yellow




Decoration:

Coarse white sanding sugar




Equipment:

Autumn leaf cooking cutter

Preparation and Baking:

1) In a medium bowl, whisk together the flour, baking soda and salt.

2) In a large bowl, with an electric mixer, beat the shortening and granulated sugar until light and fluffy, 3-5 minutes.

3) Add the egg and beat well.

4) Beat in the almond extract and vanilla.

5) On low speed, beat in the flour mixture until well combined.

6) Divide the dough into 3 equal portions. Tint each portion with a different food coloring: red, orange, yellow.

7) Shape each colored dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour.

8) Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

9) On a lightly floured surface, tear the dough into 2-inch portions and patch together in alternating colors. Roll out the patched dough to create a marbled sheet.

10) Cut out cookies using a leaf cookie cutter and place them 1 inch apart on baking sheets. Sprinkle with sanding sugar.

11) Freeze the cookies for 10 minutes.

12) Bake until the cookies are firm to the touch, but not browned on the edges, 10 to 12 minutes.

13) Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.