Windswept Leaf Cookies

By pkvst2

Ingredients

• 1 stick (1⁄2 cup) unsalted butter
• 1 ⁄2 cup sugar
• 1 Tbsp pumpkin pie spice
• 1 ⁄4 tsp salt
• 1 large egg
• 1 Tbsp light corn syrup
• 2 tsp vanilla extract
• 21 ⁄4 cups all-purpose flour
• 3 -in. leaf-shaped cookie cutters
• Decorating Icing
• 1 lb box confectioners’ sugar
• 1 ⁄4 cup powdered egg whites (Just Whites)
• 1 ⁄3 cup water
• Yellow, orange, red gel food colors

Preparation

Step 1

1. Beat butter, sugar, spice and salt in a large bowl with mixer on mediumhigh until light, about 3 minutes. Reduce speed to medium; add egg and beat until combined. Beat in corn syrup and vanilla. Reduce speed to low; gradually add flour and beat until blended. Shape dough into two disks, cover with plastic wrap and refrigerate at least 1 hour.

2. Heat oven to 350ºF. Roll out 1 disk between 2 sheets of wax paper to 1⁄4 in. thick. Remove top layer of wax paper and cut out shapes with cookie cutters. Transfer to a baking sheet. Bake 12 to 14 minutes until cookies are golden. Cool on sheet on wire rack 5 minutes; transfer to rack and cool completely.

3. Icing: Beat confectioners’ sugar and powdered egg whites in a large bowl with mixer on low speed until combined. Add water; beat until blended. Increase speed to high; beat 8 minutes or until icing is very thick and white.

4. Divide decorating icing into 3 bowls; tint one each yellow, orange and red. Add a few drops water to thin slightly until easy to spread. Spread a little of each color frosting onto a cookie. Drag a wooden pick through colors to swirl. Let dry at least 1 hour; repeat with remaining cookies and icing