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Crispy Fall Leaf Cookies

Crispy Fall Leaf Cookies

 

 

I probably already said it but I'm going to say it again….. Fall is my absolute favorite season. It's all about the colors of Fall for me. The way the leaves change color on the trees. The many shades of pumpkins, squashes and gourds.  And I love the cripsy mornings and even cooler nights. These are the days that I'm thankful for.  A good day to wear a sweatshirt and put the oven on. I have been waiting for the right time to try this recipe.  From the minute I saw it I envisioned Crispy Fall Leaf Cookies. I used a leaf stencil that I got from the craft store and cut out the center of each leaf. Spreading the batter is so much fun, even the kids can help with this step. Removing the cookies from the oven and to the cooling stage is best saved for an adult since it's hot and you must work quickly.  These Crispy Fall Leaf Cookies cool quickly and will disappear quickly too! 

 

 

Crispy Fall Leaf Cookies Stencil

 

Crispy Fall Leaf Cookies Stencil 2

Crispy Fall Leaf Cookies Baking

Crispy Fall Leaf Cookies Foil

 

Crispy Fall Leaf Cookies
8 large egg whites
2 cups sugar
2 cups flour
pinch of coarse salt
1 1/4 sticks unsalted butter, melted and cooled
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon vanilla extract
food coloring
leaf stencil

Preheat oven to 400 degrees.  Put egg whites and sugar in a bowl of an electric mixer with whisk attachment, and beat on medium until foamy.  Reduce speed to low.  Add flour and salt; mix until just combined.  Add butter, cream and vanilla; beat until combined.  Separate batter into smaller bowls and stir in desired food coloring. Put stencil on a baking sheet lined with a nonstick baking mat, such as Silpat (parchment will work, but Silpat is best).  Spoon a tablespoon of batter (mixing colors if desired) and spread with a small offset spatula.  Repeat with stencil and more batter.  Bake 6-8 minutes.  Immediately loosen edges with a spatula and place on crumpled foil.  Let cool until set. Quickly repeat with second cookie.  Bake 3-4 cookies at a time.  Store in an airtight container at room temperature for up to 1 week.

*Note:  I ended up baking at 350 degrees for 6 minutes.  It took a batch or two to figure this out.  If edges of cookie burn, adjust time or temperature or both.

Recipe inspired by Martha Stewart

 

 

 

 

 

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