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Fall Leaf Cookies

Sadly, the beautiful fall colors in Milwaukee have peaked. The leaves are starting to fall of the trees and the colors are starting to dull. I think October is the prettiest month of the year and I’m always sad when it comes to an end. In an effort to cling to fall a little bit longer, I made these cookies. My friend Andrea made similar cookies a few weeks ago and I fell in love — who knew that swirling different colors together would be so easy and produce such a pretty result? You can use any colors you’d like!

If you are a new to decorating with royal icing, here are some helpful tips and links:

Here are the specifics on how I made these cookies:

Omi’s Sugar Cookies

1 cup butter
1 cup sugar
1 large egg
1/2 teaspoon salt
3 cups flour
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon nutmeg

Beat butter and sugar. Add eggs, sour cream, and nutmeg. Add dry ingredients gradually. Chill the batter overnight or for at least 4 hours. Roll out dough and cut with cookie cutters. Bake at 350F until golden (in true fashion, my grandma didn’t give a specific baking time. I baked the cookies for about 8 minutes).

White Royal Icing
4 cups powdered sugar, sifted
2 Tablespoons meringue powder
5 Tablespoons water

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping.

*I made two batches for this project.