Autumn Leaf fun!

This was a fun little project. It took well over an hour to prep., mix, chill (which I always do when making cut outs, no matter what the recipe says), bake and FINALLY my favorite..-drumroll-...DeCoRaTe!. Martha Stewarts basic sugar cookie recipe tickled my fancy for this one.
But a little mishap made them rather, hmm..special?

Basic Sugar Cookie.

2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)

*Cream butter and sugar - Making sure butter is room temp! (I like to mix the butter alone for a few, cut into same size cubes before adding the sugar, until smooth..then just pour on in the sweets)..Mix until smooth, creamy and NO lumps!..
*While that is mixing, Sift together the dry goods! (Sifting makes the final product, lighter because you are adding air in the process)..
*Add the egg and vanilla into the creamed butter mix, scraping along the sides of the bowl to make sure it is all together!..
*PRE-HEAT oven @
*THEN, add your dry goods until the dough forms. :) I personally like the roll the dough onto a lightly floured silpat. Now, with sugar cookies..they typically tell you to roll 1/8 of an inch. I played around and went a little thicker. With sugar cookies it is best to roll ontop of parchment paper, if you want to avoid, the messy..clumpy, stickiness on your rolling pin. It is just more of a clean-up then it already is! :)
*Freeze for at LEAST 15mins.
*Cut your funky shapes and place them onto your pan, lined with parchment paper (better results and better for your enviroment people!)..

*Bake 10-12mins, rotating pan halfway. They are done when the edges are golden.
*Let chill for 15mins. or so..

Royal Icing.

*Consists of Confect. Sugar, Lemon juice/water OR milk. powdered egg whites is optional. So check those cabinets!

1 1/2 C. Confect. Sugar
2 - 3 tblspns. of the desired liquid chosen

*Mix until desired consistancy.
*If you want to Pipe alone the edges for detail, make sure you have a thicker icing. If dipping or filling in spaces for detail, just add more liquid.
**IMPORTANT** when dealing with royal icing, just remember it hardens very very fast. When you aren't mixing or are busy decorating, just cover bowl with a damp towel. Locks in moisture like a charm.

*With my cookies here, I just dipped them into a semi hard/watery icing.
*Then, with tempered semisweet chhoolate, piped some grooves of the leaves.
*Also took some flakey sprinkles and luster dusts which I added some finishing touches when they were completely set.

*OH! and my little "mishap" that lead to surprise result was the cakiness of my cookies. Not so much cakiness, but lets just say that you won't have to clean up a mess after your kids eat these leafy goods! Rolling out the mix a little thicker than usual (not so much, but just scaling it out)..they are so yummy served warm. Melt in your mouth goodness. <3