Maple Marbled Leaf Cookies
Prep Time: 45 min
Total: 3 hr 40 min
Servings: 22
Ingredients:
1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
Flour, butter, and egg are called for in the cookie mix pouch for cutout cookies
1 teaspoon ground cinnamon
1/2 teaspoon maple extract
1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Orange, yellow, and red Betty Crocker™ gel food colors
Directions:
Heat oven to 375°F. In a large bowl, stir cookie mix, flour, butter, egg, cinnamon, and maple extract until a soft dough forms.
On a floured surface, roll the dough 1/4 inch thick. Cut with a 3 1/2-inch leaf-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
Bake 6 to 8 minutes or until edges are light golden brown. Cool for 1 minute; remove from the cookie sheets to a cooling rack. Cool completely, about 20 minutes.
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 the desired color. Tint the remaining frosting with red food color to the desired color. In a large microwavable bowl, spoon colored frostings into the bottom. (Do not mix colors together.) Microwave uncovered on High 20 to 30 seconds or until warmed and a thinner consistency. Pull the table knife through warmed frosting several times to make swirls.
Dip the top side of each cookie into the glaze, letting excess drip off. Place the cookie right side up on a cooling rack placed over a cookie sheet or waxed paper. Rewarm frosting mixture in microwave to maintain dipping consistency, and repeat swirling if needed. Let stand about 2 hours or until set. Store covered in an airtight container at room temperature with waxed paper between layers.
Recipe courtesy of Betty Crocker.com