Autumn Leaf Cutouts

• 2 cups butter, softened
• 1-1/2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 5-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Red, green, orange and yellow paste food coloring
• 1-1/3 cups confectioners' sugar
• 5 to 7 teaspoons warm water
• 1 tablespoon meringue powder
• 1/4 teaspoon almond extract
• 2 tablespoons coarse sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
2. Divide dough into four portions; tint one red, one green, one orange and one yellow. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
3. Preheat oven to 350u0b0. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. leaf-shaped cookie cutter. Place 2 in. apart on greased
4. .
5. Bake 14-17 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely.
6. Meanwhile, in a large bowl, combine confectioners' sugar, water, meringue powder and almond extract; beat on low speed just until blended. Pipe or drizzle on cookies as desired. Sprinkle with coarse sugar. Let stand until set. Store in an airtight container.

butter, sugar, eggs, vanilla, flour, baking soda, salt, red, sugar, water, meringue powder, almond extract, coarse sugar

Taken from www.tasteofhome.com/recipes/autumn-leaf-cutouts/ (may not work)