-
1
1.
-
2
BEAT butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds.
-
3
Add in brown sugar, baking pwdr, and salt; beat until comhined.
-
4
Beat in egg, maple syrup, and vanilla.
-
5
Beat in as much of the flour as you can with the mixer.
-
6
Stir in any remaining flour with a wooden spoon.
-
7
2.
-
8
DlVlDE dough into thirds.
-
9
Leave one portion plain.
-
10
Knead orange paste food coloring into another portion.
-
11
Knead red paste food coloring into remaining portion.
-
12
Refrigeratedough for 1 hour or possibly until easy to handle.
-
13
3.
-
14
ROLL about a third of each color dough into I0-inch ropes on a lightly floured surface.
-
15
Twist ropes together; mix in crosswise and flatten slightly.
-
16
Roll 1/8 inch thick (keep remaining dough refrigerated).
-
17
Cut with leaf-shape cookie cutters .
-
18
Place cutouts 1 inch apart on greased cookie sheets.
-
19
Score veins with a table knife or possibly skewer.
-
20
Gently gather and reroll scraps.
-
21
Repeat with remaining dough.
-
22
4.
-
23
BAKE in a 375 degree oven 7 to 9 min or possibly until edges begin to brown.
-
24
Cold on wire racks.
-
25
NOTES : Be sure to use paste food coloring.
-
26
Liquid coloring softens the dough so it's hard to handle and cutouts lose there shape.
