Elise Johnson’s Fall Recipes for Butternut Soup, Apple Cakes and More

Cut-Out Cookies

Cookies in a special bag or container make a wonderful parting gift to send home with your guests.

Ingredients:

• 2 cups granulated sugar
• 1 cup softened butter
• 4 large eggs
• 1/2 cup sour cream
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon aluminum-free baking
• powder
• About 5 cups all-purpose sifted flour
• Raw sugar for sprinkling on top

Instructions:

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1. Preheat oven to 350 degrees F.
2. Cream first five ingredients well.
3. In a bowl, combine flour, baking soda and baking powder. Add your flour mixture slowly until the dough forms.
4. Pour onto a clean surface and knead a bit, adding a little extra flour if needed, and then roll out to 1/4 –inch thickness. Chill if necessary.
5. Cut out shapes as desired. I used my fall oak leaf and maple leaf cookie cutters! I always use the tip of a knife to make vein marks in each leaf.
6. Place on a baking stone or sheet and sprinkle a little raw sugar over top of each cookie.
7. Bake for 10 minutes or until the edges just begin to brown.

Tip: I always take cookies out early, because they will continue to harden as they cool!

Next recipe: Apple Cakes With Butter Icing

• apples
• bread
• butternut squash
• cake
• cookies
• Elise Johnson
• fall
• soups