Decorating Fall Cookies

We had a blast last week making a bunch of sugar cookies and decorating them for fall! Using some new, fun stencils, we made cookies that were shaped like pumpkins, apples, leaves, and even squirrels and acorns. I think we may have found a new fall tradition!

We learned how to use Royal Icing to flood cookies so that they came out smooth and then you could layer on top! Below is the recipe we used. We hope you feel inspired to do some Fall baking yourself!

SUGAR COOKIES:

1/2 CUP SHORTENING

1/4 CUP UNSALTED BUTTER

1 CUP SUGAR

2 EGGS

1/2 TSP VANILLA

1/2 TSP ALMOND

2 1/2 CUPS FLOUR

1 TSP BAKING POWDER

1/2 TSP SALT

DIRECTIONS:

PREHEAT OVEN TO 375 DEGREES. MIX TOGETHER DRY INGREDIENTS AND SET ASIDE. CREAM TOGETHER SHORTENING, BUTTER AND SUGAR FOR 2-3 MINUTES. ADD EGGS AND FLAVORING AND MIX UNTIL CREAMY. ADD DRY INGREDIENTS AND MIX UNTIL COMBINED. CHILL DOUGH FOR AT LEAST 2 HOURS OR OVERNIGHT. ROLL OUT ON LIGHTLY FLOURED BOARD AND BAKE FOR 7 - 10 MINUTES.

ROYAL ICING:

1/4 CUP MERINGUE POWDER

1/2 TSP CREAM OF TARTAR

5 1/2 TBSP WATER

1 LB POWDERED SUGAR

1 TSP VANILLA

1 TBSP LIGHT CORN SYRUP

PLACE IN GREASE FREE BOWL AND BEAT WITH PADDLE UNTIL STIFF PEAKS (AROUND 3-5) MINUTES. DO NOT OVERMIX. STORE IN AIRTIGHT CONTAINER.

MIX ICING AHEAD OF TIME, ALLOWING THE COLOR TO DEVELOP AND AIR BUBBLES TO RISE.