I want to make some fall leaf cookies but is there a molasses or spice cookie recipe out there?

Thanks!!

You beat me to the question!!! I too am looking for a fall cookie recipe. I have some real maple syrup and thought that maybe I could use this. I found a recipe for Maple Leaf Butter cookies at Epicurious.com. I think that I might try these.

http://www.epicurious.com/recipes/food/views/MAPLE-LEAF-BUTTER-COOKIES-

Thank you!!

Karen has a great spice cookie on her site:

http://www.karenscookies.net/shop/recipes/info_11.html#recipe06

I use my regular sugar cookie recipe and add pumpkin pie spice.

I just tried this recipe from my "Flavors of Fall" cookbook from Gooseberry Patch. I didn't roll them just because I didn't feel like it but they would roll out really nicely I think. Plus they were very yummy!!

Pumpkin Spice Sugar Cookies

2-3/4 c all-purpose flour
1 tsp baking soda
1 c butter, softened
1-1/2 c powdered sugar
2 tsp pumpkin spice
1 tsp vanilla extract
1 egg

Combine flour and baking soda; set aside. In another bowl, blend butter and powdered sugar together; add pumpkin pie spice, vanilla, and egg. Mix in flour mixture; blend well. Cover dough and refrigerate for 2 hours. Roll dough out on a lightly floured surface; cut into desired shapes with cookie cutters. Bake at 350 on ungreased baking sheets until golden, about 8 minutes. Makes about 2 dz.


Like I said, I didn't roll them out because I didn't feel like waiting for 2 hours for them to chill. They were very yummy. I didn't put any icing on them because I didn't know what to use. Any suggestions? I love the wilton maple leaf cookie cutters and would love any excuse to buy them!!

thanks for the recipe Michelle, I am putting on my to-do list.

Too bad at the rate im going, the length of my existing list and the hours in a day, ill probably get to it by next fall !! !

thanks all the same!

Jessika

Thanks!! I am going to have to get started on my cookies now!!

They all sound good!

Here is the one I use... roll them out and they bake just like NFSC! THey are NOT good alone, but decorated or glazed they are amazing!

2 1/2 c all-purpose flour
1/8 t salt
1/2 t cream of tartar
1/2 t baking soda
1/2 t nutmeg
1/2 t cinnamon
1/4 c Crisco shortening
1/4 c unsalted butter, room temperature
1 c sugar
1 egg
1/2 c milk

Sift together all dry ingredients. In KA cream together shortening, butter & sugar, add egg & milk. Mix in flour mixture in small batches.
Roll out, chill dough and cut away!

The recipe said to brush with egg whites and sprinkle on cinnamon sugar before baking, but I decorate them or glaze them.

They tast alot like SNickerdoodles.
HTH!

thanks for the recipes everyone. I can't wait to make some of these

It's not a spice cookie but here is the finished picture of the maple leaf butter cookies. The tan ones are the ones I left plain. For the glaze I painted on red, yellow and red with a brush and kind of blended it together.
Sherri

The Good Housekeeping site has a recipe for Aunt Martha's Nutmeg Bells.
Have used that recipe for several years. All I can say is everybody finds them addictive. The nutmeg is subtle.

Thanks for the great recipes. Have to get busy trying them.

Karen, I spent quite a bit of time on your website & was VERY impressed. Have made a list of goodies I'm hoping to order soon from there.

The Good Housekeeping site has a recipe for Aunt Martha's Nutmeg Bells.
Have used that recipe for several years. All I can say is everybody finds them addictive. The nutmeg is subtle.

Thanks for the great recipes. Have to get busy trying them.

Karen, I spent quite a bit of time on your website & was VERY impressed. Have made a list of goodies I'm hoping to order soon from there.

Wow! Sounds yummy. I would like the recipe, too!

Must smell heavenly baking!

Aunt Martha's Nutmeg Bells
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute


INGREDIENTS conv. chart U.S. Metric
2 cup(s) sugar
1 cup(s) butter (no substitutions), softened
2 large eggs
2 teaspoon(s) vanilla extract
3 1/2 cup(s) all purpose flour
4 teaspoon(s) baking powder
1 teaspoon(s) salt
1 teaspoon(s) ground nutmeg
Ornamental Frosting (optional)
DIRECTIONSIn large bowl, with mixer at medium speed, beat sugar and butter until creamy, about 2 minutes. Reduce speed to low; beat in eggs and vanilla until blended. Gradually beat in flour, baking powder, salt, and nutmeg until well blended, occasionally scraping bowl with rubber spatula.
Divide dough in thirds; flatten each into a disk. Wrap each disk in plastic wrap and refrigerate 2 hours or until dough is firm enough to roll. (Or freeze for 30 minutes.)
Preheat oven to 350° F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8-inch thick. With floured 3 1/2-inch bell-shaped cookie cutter, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet.
Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
When cookies are cool, prepare Ornamental Frosting if you like; use to decorate cookies as desired. Set cookies aside to allow frosting to dry completely, about 1 hour. Store cookies in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months

Thank you so much! Wow ! that was fast! Thank you again for sharing!