From BETTY CROCKER
Makes 22 cookies
These Cookes are absolutely autumnal all the way through, getting a jump start from BETTY CROCKER’S sugar cookie mix before buttery maple extract and warm cinnamon are added. The marbled effect makes for a beautiful, and delicious treat for any autumn gathering.
1 pouch (17.5 oz) BETTY CROCKER Sugar Cookie Mix
Flour, butter, and egg called for on cookie mix pouch for cutout cookies
1 teaspoon ground cinnamon
1/2 teaspoon maple extract
1 container BETTY CROCER Rich & Creamy Vanilla Frosting
BETTY CROCKER Gel Food Colors (orange, yellow, red)
1.Heat oven to 375 degrees. In large bowl, stir cookie mix, flour, molted butter, egg, cinnamon, and maple extract until soft dough forms.
2.On floured surface, roll dough 1/4 inch thick. Cut with 3 1/2-inch leaf-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
3.Bake 6 to 8 minutes, or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
4.In 2 small bowls, place 2/3 cup each of frosting; tint 1 bowl orange and 1 bowl yellow by stirring in food color to desired color. Tint remaining frosting with red food color to desired color. In large microwavable bowl, spoon colored frostings in bottom. (Do not mix colors together.) Microwave uncovered on High 20 to 30 seconds, or until warmed and thinner consistency. Pull table knife through warmed frosting several times to make swirls.
5.Dip top side of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Re-warm frosting mixture in microwave to maintain dipping consistency, and repeat swirling, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.
Find this recipe and more holiday treats at bettycrocker.com