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Marbled Autumn Leaf Butter Cookies

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Marbled Autumn Leaf Butter Cookies capture everything cozy about fall in one tender, crisp bite. Their swirling reds, oranges, and golds look like tiny stained-glass leaves plucked from an October forest.

Ingredients

Scale
  • 250 g all-purpose flour125 g unsalted butter (softened at room temperature) 90 g powdered sugar 1 egg yolk (or 1 medium egg)1 pinch fine salt1 tsp vanilla extractGel food colorings: red
  • orange
  • yellow
  • and brown (or cocoa powder)

Instructions

  1. Make the dough: In a mixing bowl
  2. cream the softened butter with powdered sugar and salt until smooth. Mix in the egg yolk and vanilla extract
  3. then fold in the flour just until combined into a soft dough.Color the portions: Divide the dough into smaller sections and tint each with autumn food colors (red, orange, yellow, brown, and leave one neutral). Assemble the colors: Shape each colored dough into small logs or patches and place them side-by-side in alternating colors on a sheet of parchment paper. Roll and marble: Roll over the dough with a rolling pin to fuse the colors together
  4. fold slightly
  5. and roll again to about 4–5 mm thickness to create a natural swirl pattern. Cut the shapes: Stamp out cookies using leaf-shaped cookie cutters (maple and oak leaves). Add details: Transfer cutouts to a lined baking sheet and gently score leaf vein lines on top using the back of a small knife. Bake: Bake at 160°C (320°F) for 10 to 12 minutes
  6. keeping the tops light to preserve the vibrant fall colors. Let cool completely on the tray before handling.

Notes

  • Start with truly softened butter; too cold causes cracking, too warm causes spreading.
  • Use gel food coloring sparingly to avoid adding excess moisture.
  • Roll gently and avoid overworking to prevent muddying colors.
  • Chill marbled slab 10 minutes before cutting if kitchen is warm.
  • Score veins immediately after cutting before dough softens.
  • Do not over-cream butter to avoid puffed cookies that lose shape.
  • Cool completely on tray after baking to prevent breakage.
  • Maintain 4–5 mm thickness to prevent over-browning and fragility.

Nutrition

Find it online: https://dishmio.com/marbled-autumn-leaf-butter-cookies/